Harissa Chicken With Sweet Potato Pancakes

• 5 ounces boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon harissa paste
• potato pancakes Sweet
• 1 pound sweet potatoes peeled and halved
• 1 inch ginger piece, peeled and grated
• 1 clove garlic chopped
• 2 tablespoons cilantro chopped
• 4 tablespoons vegetable oil
• 1 lime halved
• creme fraiche mixed with cilantro, to serve
• paprika to dust

1. Place chicken in a bowl. Add oil and harissa; mix. Marinate for 20 mins.
2. To make the sweet potato pancakes, cook potatoes in boiling water for 8 mins. Drain and rinse, then allow to cool until safe to handle. Grate potatoes and season to taste. Add ginger, garlic and cilantro. Divide into 4 and shape into patties. Fry in 2 tbsp oil for 5 mins, flattening with a spatula. Turn and fry for another 5 mins until crisp.
3. Brush chicken and lime with remaining oil; cook chicken on a hot grill pan for 6-7 mins each side until cooked. Add lime for last 5 mins. Serve chicken on potato pancakes, lime, creme fraiche and a dusting of paprika.

chicken breasts, olive oil, harissa paste, pancakes sweet, sweet potatoes, ginger, garlic, cilantro, vegetable oil, lime halved, crueme fraueeche, paprika

Taken from www.yummly.com/recipe/Harissa-Chicken-with-Sweet-Potato-Pancakes-1403114 (may not work)