MEXICAN CHICKEN & TOMATO JUMBLE WITH NIGELLA YOGHURT

Mexican food in London used to be fairly run-of-the mill taco territory, but when Wahaca opened things got exciting. With HelloFresh only a year old, we did our first ‘celeb chef recipe’ with Thomasina Miers, Wahaca’s founder. We filmed it ourselves and everything was going really well until we got to the end of the recipe and I realised I hadn’t turned on the microphone. I blamed the equipment, Tommi pretended she believed me and we did another take. We’re dedicating this creation to her for being such a good sport.

READY IN 35 MINS

SERVES 2

Ingredients

• 600g sweet potato, 2cm dice

• olive oil

• 4 tbsp fresh coriander, roughly chopped

• 250g cherry tomatoes (mix of red and yellow if poss),
halved lengthways

• 2 skinless chicken breasts

• 1/2  tsp fajita spice mix

• 1 lime, zest and juice

• 100g feta, crumbled

• 1 courgette, shaved into ribbons

• 2 tbsp Greek yoghurt

• 2 tsp nigella seeds

• salt and black pepper

Here’s how…

1 Preheat your oven to 220ÆC/Gas Mark 7. Wash and prep the sweet potato (no need to peel).

2 Toss the sweet potato in 2 tbsp olive oil, 1 tsp salt and a few grinds of black pepper. Place on a baking tray in a single layer and cook on the top shelf of the oven for 20–25 mins, until crispy around the edges.

3 Prep the coriander and cut the cherry tomatoes in half lengthways. On a new chopping board, place your hand flat on top of the chicken breasts and slice into the middle. Slice nearly all the way through so that you can open up the chicken like a book. You have just ‘butterflied’ your chicken.

4 Mix the fajita spice mix with the zest of the whole lime and 1 tbsp olive oil. Roll the lime firmly under the heel of your hand on the chopping board to loosen up its juices and then cut it in half and squeeze 1 tsp juice into the mixture along with 1/4 tsp salt and a few grinds of black pepper.

5 Rub the mixture over the chicken breasts. Heat 1 tbsp olive oil in a frying pan over a medium–high heat. Fry the chicken for 4–5 mins on both sides. The chicken is cooked when it is no longer pink in the middle. Once it’s cooked, let it rest off the heat for a few mins and then slice it into 1cm strips.

6 Toss the tomatoes with the juice of half the lime, 1/4 tsp salt and some black pepper. Crumble in the feta using your fingers. Toss in the coriander and the sweet potato. Pile the mixture onto plates and top with the chicken slices. Use a vegetable peeler to shave lengthways ribbons from your courgette and pile the courgette ribbons on top of the chicken with the yoghurt and nigella seeds.

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