Chicken WINNERS

Take inspiration from your travels with these tasty marvels

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Warm chicken and sweet potato salad

A year-round salad, robust enough to keep you satisfied in the cooler months.

SERVES 4 PREP 15 mins COOK 40 mins, plus cooling

* 750g sweet potatoes, peeled and cut into cubes

* 2tbsp olive oil

* 1 red onion, sliced

* 2 garlic cloves, unpeeled

* 8 boneless chicken thigh fillets

* ½tsp espelette pepper or dried cayenne pepper

* 1tbsp clear honey, plus 1tsp extra

* 4tbsp extra virgin olive oil

* Juice 1 lemon

* 1tbsp chopped coriander

* 80g pomegranate seeds

* 50g rocket leaves

* 4tbsp toasted almonds, chopped

* Small handful each of parsley, mint and coriander leaves, to scatter

1 Heat the oven to 190C Fan/Gas 6½. Toss the sweet potatoes in a roasting tin with 1tbsp olive oil, the onion, garlic and a pinch of salt and pepper; roast for 40 mins, stirring halfway through. Leave to cool for 1 hr. Reserve the garlic cloves, then transfer the potato mixture to a large bowl.

2 Meanwhile, put the chicken thigh fillets in a bowl and toss with another 1tbsp olive oil, espelette or cayenne pepper, 1tsp honey and some salt. Heat a griddle pan, add the chicken thighs in 2 batches and cook for 5 mins each side. Wrap in foil and leave to cool. Slice, reserving 2tbsp of the juices.

3 To make the dressing, squeeze the softened garlic paste from the skins into a small blender. Add the reserved chicken juices, 4tbsp extra virgin oil, 1tbsp honey, lemon juice and 1tbsp coriander. Blend until smooth. Season to taste.

4 Put the chicken into a large bowl with the potato mixture, pomegranate, rocket, almonds and herbs. Toss well and serve drizzled with the dressing.

Moroccan chicken, chickpea and date stew