Serves 4 Preparation: 30 minutes (plus marinate time) Cooking: 30 minutes Ingredients Chicken and Marinade Chicken breasts (4, 12-14 oz) skinned | Cumin seeds (2 tsp) Ground coriander (2 tsp) | Fennel seeds (2 tsp) | Olive oil (2 tsp) Bean Salsa Black-eye...

Serves 4
Preparation: 30 minutes
(plus marinate time)
Cooking: 30 minutes

Ingredients

Chicken and Marinade
Chicken breasts (4, 12-14 oz) skinned | Cumin seeds (2 tsp)
Ground coriander (2 tsp) | Fennel seeds (2 tsp) | Olive oil (2 tsp)

Bean Salsa
Black-eyed beans (7-8 oz can) | Olive oil (2 tsp) | Juice of 1/2 lemon
Garlic clove (1, finely chopped) | Fresh cilantro (1 tbsp leaves,
coarsely chopped) | Tomatoes (4 medium)

Mashed Yams and Veggies
Yam (21 oz, peeled & roughly chopped) | Olive oil (2 tsp)
Black pepper (1/2 tsp) | Broccoli florets (400 g)
Carrots (14 oz, cut into batons)

Directions

Preheat oven to 350F. Mixed the spices together in a bowl with 1 tsp of olive oil. Cover chicken with the spice marinate for at least 30 minutes in the fridge. Can be stored in fridge overnight to increase flavor of chicken. (Chicken can be stored in a fridge at 40F for a few days).

Peel the tomatoes by plunging in boiling water for about 30-40 seconds and then place directly into iced water (must be ice water, not just cold water) until fully cooled, drain and remove the skin (skin should easily peel off the tomatoes). Then dice the tomato. Place all the ingredients for the salsa in a bowl, mix thoroughly and set aside.

Cook the yams in boiling water until tender. Mash well, adding a little olive oil and season with black pepper and salt. Set side, keeping hot. In a hot frying pan, sear the marinated chicken on both sides and then cook in oven for approximately 15-20 minutes, or until fully cooked (poultry should reach a internal temp of 165F). When cooked, allow to rest 10min or so and cut into diagonal strips. Steam the broccoli and carrots until fork tender. Place the mash on the center of the plate, arrange the chicken on top and serve with the vegetables and salsa on the side.