Chicken Tinga Loaded Sweet Potatoes

Method

1. Heat the oven to 200 °C · 1 tray. Scrub the sweet potatoes, pat dry, prick them 4–5 times with a fork, rub with the oil and part of the salt and set them on a lined tray. Roast in the oven (oven) for 45 min, until a skewer slides into the centre with no resistance.

   Add in this stepSweet potatoes (medium, about 250 g each) 2Oil (for the potatoes) 1 tspSalt ¼ tsp

   oven

2. While they roast, make the tinga. Heat the oil in a 24 cm pan on medium heat and cook the onion and garlic for 5 min until translucent.

   Add in this stepOil (for the tinga) 1 tbspOnion, sliced ½Garlic, chopped 2

   medium heat

3. Add the chipotle, adobo sauce and cumin and stir for 30 seconds until fragrant, then add the tomatoes and part of the salt. Lay the whole chicken breast in the sauce, cover and cook gently on medium-low heat for 15 min, turning once, until the thickest part reaches 74 °C or shows no pink.

   Add in this stepChipotle peppers in adobo, chopped 1Adobo sauce from the can 1 tspGround cumin ½ tspPassata or crushed canned tomatoes 240 gSalt 0.4 tspChicken breast 240 g

   medium-low heat

4. Shred the chicken in the pan with two forks, stir in the black beans and corn and simmer uncovered for 4 min, stirring, until the sauce thickens.

   Add in this stepCanned black beans, rinsed and drained 120 gSweetcorn kernels (canned or frozen) 80 g

5. Lime yogurt: mix the Greek yogurt with the lime juice and the rest of the salt. If it is very thick, add a spoonful or two of water so it drizzles easily.

   Add in this stepGreek yogurt 5 tbspLime ½Salt ⅛ tsp

6. Split the roasted sweet potatoes lengthwise and fluff the flesh lightly with a fork. Pile in the tinga, drizzle with lime yogurt and finish with crumbled feta and cilantro.

   Add in this stepFeta (or queso fresco) 40 gCilantro leaves 1 tbsp