CRUNCHY CHICKEN MARYLANDS

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 45 MINUTES

‒ 200g cheese corn chips ‒ 40g (¼ cup) plain flour ‒ 1 egg ‒ 4 chicken marylands ‒ 550g (about 6 small) sweet potatoes, skin on, cut into wedges

‒ 2 x 130g punnets Sweet Berry truss tomatoes

‒ 200g punnet kumato tomatoes, halved ‒ Fresh baby rocket, to serve ‒ Store-bought aioli, to serve

METHOD

1. Preheat the oven to 200C/180C fanforced. Line 2 baking trays with baking paper. Place the corn chips in a food processor and process until fine crumbs form. Transfer to a shallow dish. Place the flour on a sheet of baking paper and season with pepper. Whisk the egg in a shallow bowl with 1 tbsp water.

2. Lightly coat a piece of chicken in the flour. Dip it into the egg wash and then coat well in the corn chip crumbs. Place on a prepared tray and repeat with the remaining chicken. Spray the chicken well with olive oil. Bake for 40-45 minutes or until the chicken is crisp, golden and cooked through.

3. Meanwhile, place the sweet potato on the other prepared tray. Spray with olive oil and season. Bake with the chicken for 25 minutes. Add the tomato to the sweet potato tray and spray with oil. Bake for a further 20 minutes.

4. Scatter rocket over the chicken, roasted sweet potato and tomato. Serve aioli on the side. RECIPE: KERRIE RAY, TASTE MAGAZINE PHOTOGRAPHY: GUY BAILEY