Ingredients
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2 large Sweet Potato
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3½ cups cubed Unsalted Butter
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3 tablespoons Heavy Cream
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4 statler breasts or large Chicken
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1 tablespoon Olive Oil
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¾ cup self-rising Flour
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1 large Leeks
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9 ounces Kale
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Sea Salt
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Freshly ground Black Pepper
Directions
Steps
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1
Done
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To make the sweet potato puree, bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and boil 10 to 15 minutes until tender. Drain, then transfer to a blender and blitz to a puree. Gradually blend in three-quarters of the butter, then the cream, and season with salt and pepper to taste. Spoon into a pot, cover and set aside. |
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2
Done
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Heat the oven to 350°F. Season the chicken with a little salt and pepper on both sides. Heat the oil in a large ovenproof skillet, add the chicken, skin-side down, and fry 2 to 3 minutes until golden. Turn the chicken over and cook 2 to 3 minutes longer. Turn back onto the skin side and put the pan in the oven 10 to 15 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. |
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3
Done
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Meanwhile, make the crisp leeks. Pour 1¼ inches oil into a pot over medium heat until the oil reaches 350°F, when a cube of bread browns in 60 seconds. Season the flour with salt and pepper, then dust the leek strips in the seasoned flour. Lower about one-quarter of the leek strips into the hot oil and fry about 2 minutes until crisp, then drain on paper towels. Keep it warm while you fry the rest. |
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4
Done
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To cook the kale, melt the remaining butter in a skillet over high heat. Add the kale and 3 tablespoons water and stir to steam the kale until softened. Turn the heat down and season with salt and pepper. |
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5
Done
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Warm through the sweet potato puree over low heat. Remove the chicken from the oven, let rest for a minute, then slice on the diagonal. Serve with the sweet potato puree and kale. |
