Recipe Method

1. Preheat the oven to 180 ºC
2. Slice deep indents into each sweet potato at 5 mm intervals. Do not slice through the bottom. ±20 indents per sweet potato will do.
3. Mix the olive oil, honey, garlic and thyme and brush over the sweet potatoes.
4. Place in the oven for 30 minutes while finishing the chicken.
5. Fan each chicken breast by cutting it in half, but not cutting all the way through. Place the chicken breast between two pieces of plastic wrap and bash it with a cake roller or meat mallet until it becomes slightly thinner, roughly 1cm in thickness.
6. Season the flour with salt and pepper and add the herbs to the breadcrumbs.
7. Dip each chicken breast in flour first, then in the egg and finally in the bread crumbs.
8. Add the chicken breasts to the sweet potatoes, ensuring that the baking tray isn’t too crowded.
9. Drizzle with olive oil.
10. Roast for another 20 minutes or until the chicken is cooked.
11. Mix the harissa and yoghurt.
12. Serve with harissa yoghurt and a tomato & onion salsa.