Chicken Breast on Sweet Potato-Miso with Watercress, Crispy Chilli ZESPRI® GOLD Kiwifruit
Serves: 4
Ingredients
- 4 ZESPRI® GOLD Kiwifruit, peeled
- Finely grated rind 1 lemon
- Juice 2 medium lemons
- ½ cup fresh coriander (cilantro) leaves
- 100 ml (3½ oz) light salad oil
- Salt
- 500 g orange-fleshed sweet potatoes, peeled and cut in 3 cm (1 in) thick chunks
- 2 tablespoons white / brown miso
- 1 large red chilli, finely sliced on an angle
- 200 ml (7 oz) cooking oil
- 4 corn-fed chicken breasts
- 150 g (5 oz) washed watercress
Directions
1. Place the ZESPRI® GOLD Kiwifruit, lemon rind and juice, coriander and salad oil into a blender or food processor, add 1 teaspoon of salt and purée on medium speed until smooth. Pour through a fine sieve to remove the seeds if desired
2. Boil the sweet potatoes with a dash of salt, until tender. Mash with the miso and keep warm
3. While the potato is cooking, heat the cooking oil in a small saucepan, and deep-fry the sliced chilli until darkened and crisp. Remove from the oil and drain on kitchen paper. Heat an oven-proof frying pan and add 2 tablespoons of the chilli oil. When hot, gently place the breasts in, skin-side down, and cook over high heat, until the skin crisps and becomes golden. Turn the breasts over, and roast in the oven at 220°C (425°F) until cooked, approximately 15 minutes. The chicken is cooked when clear juices run after inserting a fine knife into the thickest part of the breast
4. To serve, place a spoonful of the mash in the centre of a plate, top with a bunch of watercress, then the chicken, sliced in 2 – 3 pieces. Spoon the ZESPRI® GOLD Kiwifruit dressing over the top
Here the dressing’s sweetness blends all the other quite earthy flavours together in a delicious main course. You’ll find that this dish also works well with a plain mashed potato.