Glazed chicken breast with harissa and sweet potato fries

Ingredients for 4 servings:

• 1 large sweet potato, or 2 small
• 2 tbsp olive oil
• Sea salt
• ½ bunch parsley
• Pepper, black from the mill
• 4 chicken breasts
• Sea salt
• Sugar
• olive oil
• 1 tbsp honey
• 1 tsp, sautéed harissa
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick main course, nice and spicy

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel the sweet potato and cut into approximately 1 cm thick slices. Pour the 2 tablespoons of olive oil into a baking dish and melt. Add the sweet potato slices and coat both sides with the oil. The slices should lie next to each other and not be layered. Season with salt. Place the sweet potatoes in the oven for 10 minutes. Meanwhile, blend the honey and harissa into a paste. Lightly season the chicken breasts with salt and sugar and briefly fry them in olive oil. Remove them from the oven and brush them with the harissa paste. Reduce the oven to 140 degrees Celsius (284 degrees Fahrenheit). Place the chicken breasts in the oven. Depending on their size, they will need 20 to 30 minutes to cook. (Test for doneness: pierce with a wooden skewer; if clear juices run, they are cooked.) Now finely chop the parsley leaves. Remove the sweet potato slices and chicken breasts from the oven and season with freshly ground pepper and a little more salt, if desired. To serve: Place the sweet potato slices on a plate and sprinkle with chopped parsley. Slice the chicken breast crosswise and add it.