Sweet potato fries with fried chicken strips in tomato cream sauce with lime and herbs

Ingredients for 2 servings:

• 300 g chicken breast or turkey breast
• 500 g sweet potato fries
• 600 ml tomatoes, pureed
• 100 ml cream
• ½ onion(s)
• 3 garlic cloves
• 1 lime(s)
• some sugar
• some chili powder
• some herbs, dried, e.g. oregano, basil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Marinate the chicken breast with a little oil and your choice of spices and let it sit for a while. For sweet potato fries, either take them out of the freezer or peel one or two larger sweet potatoes and cut them into thin, long strips. Place them in a bowl of water to rinse them a little and remove the starch. Change the water several times. Lay the sweet potato fries on a kitchen towel and pat dry. Then toss them with a little oil and your choice of spices (salt, pepper, paprika, chili, etc.) and deep-fry or bake. In the oven (slightly healthier): Spread the fries on the baking tray so they don’t touch each other. Bake in a hot oven at approx. 200°C – 225°C top/bottom heat (approx. 180°C – 200°C fan-assisted) for approx. 10 – 20 minutes, depending on how browned you like them. Turn them over several times. In the deep fryer: Deep-fry according to the instructions, usually a few minutes after the oil has become very hot. Drain well. Meanwhile, fry the chicken breast until golden brown. Finely chop or sieve the garlic cloves, finely chop the onion, and fry both lightly. Add the passata and cream and season with a little lime or lemon juice. You should be able to taste a little acidic. Add a pinch of sugar and chili powder to taste, and season with salt and pepper. Allow to reduce slightly or thicken with starch. Arrange the sweet potato fries on a plate, arrange the chicken breast in strips on top, spread the sauce on top, and garnish with lime slices and dried herbs.