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CHICKEN
BREAST WITH SWEET POTATO MASH AND GOLD KIWIFRUIT
 INGREDIENTS:
4 ZESPRI® GOLD Kiwifruit
finely grated zest from 1 lemon
juice from 2 medium lemons
1/2 cup fresh cilantro leaves
3-1/2 oz (100ml) light vegetable oil
salt, to taste
1.10 lbs (500g) orange-fleshed sweet potatoes, peeled and
cut in 1-inch (3cm) thick chunks
2 tbsp white/brown miso (soybean paste, available in Asian
food section of the grocery store)
1 large fresh red chili pepper, finely sliced on an angle
7 oz (200ml) cooking oil
4 whole chicken breasts
5 oz (150g) washed watercress
METHOD:
- Preheat
the oven to 425°F (220°C)
- Slice kiwifruit into halves and spoon
fruit out into a blender or food processor. Add the lemon
zest and juice,
cilantro and salad oil and 1 tsp salt, and purée
on medium speed until smooth. Pour through a fine sieve
to remove the seeds, if desired, and set aside.
- Boil the sweet potato chunks with a dash of salt until
tender. Add the miso and mash them together. Set aside
and keep warm.
- While the sweet potato is cooking, heat the cooking
oil in a small saucepan, and deep-fry the sliced chili
until darkened and crisp. Remove from the oil, and drain
on paper towel.
- Heat a large ovenproof skillet on high heat, and add
2 tbsp of the chili oil. When hot, cook the chicken
breasts, skin-side down, until the skin crisps and becomes
golden. Turn the breasts over, and roast in the oven until
cooked -- about 15 minutes. The chicken is cooked when
clear juices run after inserting a fine knife into the
thickest part of the breast.
- To serve, place a spoonful of the potato
mash in the center of a plate; top with a bunch of watercress,
then
the chicken sliced in 2-3 pieces. Spoon the ZESPRI® GOLD
Kiwifruit sauce over the top.
Here
the dressing's sweetness blends all the other quite earthy
flavors together in a delicious main course. You'll find
that this dish also works well with a plain mashed potato.
Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 4 servings
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