Occasionally Mr LBG has to stay away from home for work during the week. Whilst I would much rather have him here, there is a teeny tiny part of me that enjoys the fact that I don't need to think about what to cook for supper and that I can have ownership of the remote control. Whilst Mr LBG needs a 'proper' meal in the evening, some days I am happy just to look in the fridge and have a snacky type supper or keep it simple with scrambled eggs on toast or a filled jacket potato.
Earlier this week, on one such occasion, I decided to re-stock the freezer with handy meals for my son and spent the evening in the kitchen making a beef casserole, chicken and potato pies and cauliflower cheese. I hadn't given any thought to what I might eat other than throw a large sweet potato in the oven to bake. Halfway through baking and realising that I was rather peckish, I opened the fridge to see what I might put with the sweet potato. Staring at me from the top shelf was a half-used jar of chipotle paste. I LOVE chipotle paste. The smoky heat is so delicious and it adds fantastic depth to my usual chilli con carne. I am always looking for new ways to use it and once spied, I couldn't stop thinking about it. Sweet potato and chipotle mash - why hadn't I thought of this before (a quick google search confirmed my suspicion that plenty of other people had).
To accompany my gloriously smoky, sweet mash, I made a speedy marinade of yoghurt, coriander and lime into which I immersed a flattened chicken breast. A quick bit of cooking on a griddle pan and a delicious Mexican-inspired supper was mine in (almost) an instant.
This recipe serves just one but is easily increased to feed more. I was all rather last-minute so only had half an hour to marinate my chicken but next time, longer would be better!
Coriander and lime chicken with sweet potato and chipotle mash
For the chicken:
1 chicken breast, flattened between cling film sheets
3 tbsp natural yoghurt (low-fat is fine)
1tbsp finely chopped fresh coriander
1/4 tsp ground coriander
1 tbsp fresh lime juice
zest half lime
freshly ground pepper
For the mash:
1 large sweet potato
1-2 tbsp natural yoghurt
1 tbsp chipotle paste
1. Make the marinade; simply mix all ingredients together. With a sharp knife, slash the chicken breasts in several places. Take a ziploc-type food bag and place chicken inside with marinade. Ensure chicken is coated in marinade. Leave for up to four hours or at least half an hour.
2. Preheat the oven to 180C. Prick the sweet potato and bake for approx 1 hour.
3. Preheat a griddle pan. Once hot, griddle the chicken for 5 minutes each side, depending on thickness. Ensure the juices run clear and the chicken is fully cooked.
4. Meanwhile - make the mash. Scoop the flesh from the skin of the sweet potato and mash with yoghurt and chipotle, adding seasoning to taste. You make like a little more or less chipotle and yoghurt - just do to taste.
5. Serve the chicken on top of the mash with a crisp green salad and a wedge of lime.