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Chicken and sweet potato with Thai dressing

Recipe from: 1/20/1999 12:00:00 AM
Ingredients 14
Servings 4


  • 2
    sweet potatoes, cut into chunks
  • 4
    tomatoes, halved
  • 30
    olive oil
  • 8
    chicken thighs
  • salt
  • oil for deep frying
  • 15
    sesame oil
  • 1
    clove garlic, chopped
  • 85
    soy sauce
  • 30
    lime juice
  • 15
    brown sugar
  • 2
    red chillies, chopped
  • 5
    each fish sauce and very finely chopped lemon grass


Preheat oven to 200 ºC. Place sweet potato and tomato in a roasting pan, drizzle with olive oil and roast for 30 minutes, or until browned and tender. Sprinkle chicken with salt and deep fry in hot oil until crisp. Drain on absorbent paper. Place sweet potato on 4 plates. Top with tomato and chicken, drizzle with Thai dressing and serve. THAI DRESSING: Mix all ingredients thoroughly in a saucepan and leave over low heat for 10 minutes, to allow lemon grass to infuse. Strain into a bottle and store for up to 2 weeks in the refrigerator.

Read more on: poultry  |  deep-fry  |  bake

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