2 chicken breast fillets
8 small red pontiac potatoes, scrubbed
1 tsp hot paprika
1 tsp ground cumin
Salt, to taste
2 tbsp olive oil
lemon and lime slices, to garnish
flat leaf parsley, to garnish
1 bunch flat leaf parsley, leaves picked
1 red onion, diced
4 garlic cloves
½ cup olive oil
2 tbsp red wine vinegar
1 tbsp harissa
1 tsp salt
400g can crushed tomatoes
½ cup coconut cream
Preheat the oven to 180°C.
Slice the fillets horizontally into 3 large flat pieces.
To make the marinade, place the parsley, onion, garlic, olive oil, vinegar, harissa and salt in the jug of a blender and process until smooth.
Coat the chicken pieces with half the marinade, and leave to sit while you prepare the sauce.
For the sauce, place the remaining marinade in a saucepan and add the tomatoes. Cook for 10 minutes over low heat. Add the coconut cream and simmer for a further 10 minutes.
Boil the potatoes (skin on) in salted water for 10-15 minutes or until just cooked, cool slightly and cut into quarters. Season with combined paprika, cumin and salt. Toss with oil to coat, then roast for about 30 minutes, until browned and cooked through.
Barbecue or chargrill the chicken for about 2 minutes on each side, ensure it is cooked through while taking care not to overcook, as the chicken will dry out.
To serve, place hot potato wedges in the centre of serving plates. Pour the sauce around the wedges and arrange the chicken pieces in a pyramid shape. Garnish with lemon and lime slices, and fresh parsley leaves.