4 large skinless chicken breasts, cut into cubes
2 large sweet potatoes, peeled and cut into cubes
fresh bay leaves
2 tbsp. honey or sugar
6 skewers

MARINADE:

juice of two oranges
1-2 chilies (or more depending on how spicy you like your food)
5 sprigs of thyme
2 spring onions
fresh ginger, to taste
3 tbsp. honey
freshly cracked black pepper

Cut the chilies, spring onions, thyme and ginger into thin strips and place into a large bowl. Add the honey, orange juice and black pepper and mix well. Add the chicken and gently mix together, marinating the chicken well. Cover and place in the refrigerator for at least one hour.

Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.

Cook the chicken on a griddle pan or on a BBQ until juices run clear, turning frequently. Drain and reserve the marinade when cooked.

Build the skewers, alternating between chicken, sweet potato and bay leaves. Pour the reserve marinade in a pan with honey or sugar, bring to the boil and turn the heat down to reduce the marinade to thick syrup.

Coat the chicken with the marinade and serve with a sweet potato salad on the side.

SWEET POTATO SALAD:

1 raw beetroot
1 large sweet potato
1 fennel bulb
1 orange
small bunch flat parsley
small bunch mint
5-8 tbsp. extra virgin olive oil (EVOO)
2 garlic cloves, chopped
sea salt (optional)
freshly cracked black pepper

Peel and slice the beetroot and then place in a bowl of cold water. Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together. Add the mint and parsley together with the seasoning and serve.

Serves 6.

Submitted by: Scott Farms