2 chicken breasts
2 tables spoons of peanut butter
2 table spoons of soy sauce
1 tsp fish sauce
1 table spoon of olive oil
1 tsp of red chilli powder
2 cloves of garlic
1 tsp paprika
2 large sweet potatoes
Roughly chop up the sweet potato into large, uneven chunks, to make them look rustic.
Season with salt pepper, paprika, and put in the oven on a medium heat, for 30 minutes, or until they’re slightly charred, but cooked through.
Cut up chicken into small pieces and marinade in 1 tbsp of peanut butter, 1 tbsp of soy sauce, 1 tsp fish sauce, 1 tbsp of oil, the juice of ¼ of a lime and 1 tsp of red chilli powder.
Leave for at least 30 minutes.
Place the pieces of chicken onto skewers (soak skewers in water for 1 hour prior to this to make sure they don’t burn while cooking).
Grill chicken for 15 minutes on a medium heat, turning over half way.
While the chicken is cooking, heat up 1 tbsp of peanut butter, 1 tbsp of soy sauce and mix with a little water, but still ensuring the consistency is thick.
Pour this over the cooked chicken, or serve next to it in a small ramekin.