Ingredients For the mash 2 sweet potatoes, cut into chunks
2 tbsp Tahini
2 tbsp olive oil
1 tsp Sumac
1 tbsp pine nuts - optional
For the chicken 1 large chicken breast, thinly sliced
1 garlic clove, minced or chopped
1 spring onion, finely diced
1 tsp ginger
1 small chili, sliced (or to your liking)
¼ cup raw, unsalted peanuts
¼ cup chicken stock
1½ tbsp Hoi sin sauce
1 tbsp soy sauce
Method For the potato
Put the sweet potatoes in a saucepan and cover with water.
Bring to the boil, and boil for about 15 minutes or until they are tender.
Drain the potatoes and return them to the pot.
Add the tahini, olive oil, and sumac.
Mash with a potato masher.
Season with salt and pepper to taste.
Serve, and garnish with pine nuts, if using.
For the chicken
Heat some oil in a wok over high heat. Add the chicken and stir fry for a minute or two.
Remove the chicken, and add the garlic, spring onion, ginger and chili to the wok. Stir fry for a few seconds.
Add the peanuts and cook for a minute or so until they are starting to go brown.
Return the chicken to the wok and stir fry for another minute.
Mix the chicken stock, Hoisin sauce, and soy sauce in a bowl, and stir.
Add this to the wok.
Continue to cook for a few more minutes, but do not overcook or the chicken will become dry.
Cook till the sauce reduces slightly, and thickens.
Serve with the mashed potatoes, or serve on top of rice.