Ingredients

Method

• 1 red onion, thinly sliced
• Lemon-flavoured olive oil, to drizzle
• 6 anchovies
• 4 fresh bay leaves
• Freshly ground black pepper
• 300 g mini chicken fillets
• ½ cup Balsamic blaze
• 4 sweet potatoes

Method

Ingredients

Preheat the oven to 180º C.

Combine all the ingredients except for the sweet potatoes. Using a potato peeler, shave the potatoes into thin slices. Toss the shavings on a baking tray with the combined ingredients.

Roast for 35 minutes until the potato shavings are soft and crispy round the edges.

Cook's note: Balsamic blaze is a reduction of Balsamic Vinegar which provides richer a sweeter flavour than everyday Balsamic Vinegar, with a thick creamy consistency. If you can't find it, simply simmer Balsamic vinegar until reduced by at least a third.

TASTE’s take:

Lemon-flavoured olive oil is a great way to add flavour. Try it in salad dressings too. If you don't have it, simply add a couple of splashes of lemon juice along with regular olive oil.