Jacket Sweet Potato with BBQ Chicken
A comforting jacket sweet potato topped with juicy grilled chicken coated in Kursat’s South African BBQ Paste. The fruity, smoky and savoury flavours of the paste work particularly well with the sweetness of the roasted potato.
Ingredients (Makes 2)
2 large sweet potatoes
2 chicken breasts
4 tbsp Kursat’s South African BBQ Paste
1 tbsp olive oil
Salt to taste
2 tbsp sour cream or yoghurt
2 spring onions, sliced
Method
Bake the sweet potatoes
Prick the sweet potatoes several times with a fork. Rub lightly with oil and salt, then bake at 200°C for approximately 50–60 minutes, or until completely tender.
Prepare the chicken
Coat the chicken breasts generously with the South African BBQ Paste. Leave for 10–15 minutes if time allows.
Grill the chicken
Grill or pan-fry the chicken over medium-high heat until cooked through and lightly charred. Rest for 5 minutes before slicing.
Build the sweet potatoes
Cut the baked sweet potatoes open and gently fluff the centre with a fork. Spoon over a little sour cream or Greek yoghurt and top with sliced BBQ chicken.
Serve
Finish with spring onion and an extra spoonful of South African BBQ Paste if desired.
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