Now in my mind, Italian food is romantic but it's a type of food that for me is purely for comfort due to the often messy, drippy nature of it all. Brilliant, yes. Tasty, yes. Half the contents of a piece of handmade ravioli stuck to the side of your face, sexy...not quite.
So after careful consideration I agreed (with myself, naturally) that for food to be sexy and romantic, spice is essential. Flavors that hint of the possibility of a return of The Ballet Russe and it's middle eastern inspired food. This time though, I'm going to stretch a little further east for the inspiration.
Ginger & Lime Chicken with Sweet Potato Mash
Ginger to fire the blood.
Zest and juice of 1 lime
1tbsp maple syrup or clear honey
Thumb-size Piece fresh Root Ginger cut into matchsticks
1tsp of Grated Root Ginger
2x Skinless Chicken Breasts
450g Sweet Potatoes, roughly chopped
1tbsp Olive Oil
2tbsp Creme Fraiche
NB: I keep my ginger root frozen as it last longer and is often a little easier to cut. Also It's easier to grate and is perfect to grate into apple juice to add a little kick.
- Mix half the lime zest and all the juice with the maple syrup and the grated ginger. Slash each chicken breast 3-4 times with a sharp knife. Place in the bowl of marinade for 10mins.
- Cook the sweet potatoes in a pot of salted water for 10-12 mins until tender. Drain and mash well, adding the rest of the zest and the creme fraiche. Season well.
- Grill the chicken for 10-15 minutes until cooked through and the top lightly caramelised.
- Heat the oil in a small frying pan until it's really hot. Add the ginger and garlic. Fry until crisp then remove the ginger and garlic from the oil with a slotted spoon. Stir in the ginger&garlic infused oil to the mash.
- Divide the potato between two plates, in the centre of each plate. Place a chicken fillet on each mound and then scatter the crispy ginger and garlic around it. Serve with sugar snap peas.
- Enjoy bambino