Ingredients

• 1 fresh mango (peeled and diced)
• Hand full of fresh pineapple (skinned and diced)
• Fresh mint
• Fresh coriander
• 3 spring onions (finely sliced)
• Juice and zest of 1 lime
• Squirt of honey
• 1 chilli or some chilli flakes
• 2 chicken breasts
• 2 sweet potatoes
• fresh ginger (grated)
• salt + pepper
• 1 tablespoon of creme fraiche
• knob of butter.
• olive oil.
• white rum or tequila (optional)

Method

1. Pre heat oven to 200 degrees
2. Mix the mango, pineapple, chilli, spring onions, lime. mint, coriander and honey together in a bowl and add a splash of white rum.  Set aside
3. Microwave the sweet spuds for a few mins so they are part cooked then place in the oven until really soft on the inside.
4. Flatten the chicken breasts, season with salt and pepper and rub with a little olive oil, cook on a hot griddle pan. place on a baking tray and place in oven to keep warm.
5. Warm the salsa in a hot pan until the alcohol has cooked off and the salsa is nice and soft.
6. Place the ginger in a bowl with the creme fraiche, butter and some salt and pepper, add the insides of the sweet spuds and mix well ,either eat or discard the skins.
7. Remove the chicken from the oven and plate up, top with the salsa and serve with the sweet potato mash and veg.