Harissa Chicken

Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Add the Grana padano and butter. Mash until smooth. Season.

Meanwhile, chop the onion and de-seed and chop the red pepper. Chop the coriander and set aside. 

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt. Fry for 3 min on each side. Add the onion, bell pepper, garlic paste, cumin, coriander powder, smoked paprika and harissa paste (spicy!). Cook for 8 min stirring occasionally. Remove the chicken and set aside. 

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. 

Add the onion, bell pepper and chicken stock cube and measured water to a food processor or blender. Blend until smooth. Return the blended sauce to the pan. Return the chicken to the pan and simmer over a medium heat for 3 min.

Plate the mash and green beans. Top with the chicken, pour the harissa sauce around the plate. Garnish with the chopped coriander.