20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
500g sweet potatoes
1 onion (160g)
2 x 150g skinless free-range chicken breasts
½ a bunch of rosemary (10g)
2 oranges
1 teaspoon wholegrain mustard
red wine vinegar
extra virgin olive oil
60g watercress
olive oil
1 heaped tablespoon orange marmalade
50ml brandy
2 tablespoons Greek yoghurt
Method
- Peel the sweet potatoes, chop into 3cm chunks, place in a heatproof bowl, loosely cover, and microwave on full power (800W) for 7 minutes, or until soft.
- Put a large frying pan on a medium-high heat. Peel the onion, cut into eighths, then break apart into petals, adding them to the pan with 150ml of water. Season the chicken with sea salt and place on top of the onions. Cover and cook for 6 minutes, shaking the pan occasionally.
- Meanwhile, strip the rosemary leaves.halve the oranges. Squeeze the juice of one half into a large shallow serving bowl, add the mustard, 1 teaspoon each of red wine vinegar and extra virgin olive oil, mix together and season to perfection. Pile the watercress on top, ready to dress later.
- Uncover the chicken and onions, let any excess water cook away, then add 2 tablespoons of olive oil and let it all start to fry. Move the chicken and onions to one side of the pan. Add the rosemary and fry until crispy, then remove. Stir in the marmalade, then add the brandy and carefully flame it, if you like. Squeeze in all the remaining orange juice and reduce for 5 minutes on a low heat.
- Mash the sweet potatoes with 1 teaspoon of extra virgin olive oil, season to perfection and divide between plates. Add the sticky chicken and onions, scatter over the crispy rosemary, and serve with the dressed watercress and yoghurt.
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