Piri piri chicken with roast sweet potatoes and salad

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Sweet potatoes200 g
• Chili pepper1
• Garlic2 cloves
• Paprika1 teaspoon
• Lime juice20 ml
• Dried oregano1 pinch
• Extra virgin olive oil10 g
• Lettuce60 g
• Tomatoes100 g
• Saltto taste

Method

1. Blend the chilli, garlic, paprika, lime juice, oregano, half the oil and a pinch of salt into a smooth sauce. Score the thighs, coat them with half the sauce and leave to marinate for 30 minutes; keep the rest for basting.
2. Meanwhile heat a conventional oven to 200 °C. Wash the sweet potatoes, cut them into wedges with the skin on, toss with the remaining oil and a pinch of salt and roast for 30 minutes, turning halfway, until soft inside and caramelised at the edges.
3. When the potatoes have had 10 minutes, cook the chicken on a griddle pan over medium heat for 15–20 minutes in total, turning often and basting with the reserved sauce, until well charred outside and the juices run clear.
4. Meanwhile wash and tear the lettuce, cut the tomatoes into wedges and season with a pinch of salt.
5. Serve the chicken with the sweet potatoes and the salad.