
Score the chicken breasts in a criss-cross pattern on either side so they’re bumpy and floppy.
Prepare your marinade. Squeeze half a lime into a bowl and add "plenty of paprika, cautious with cayenne" (Mahatma Ghandi, 1947). Add a bit of cumin, some coriander, a shake of turmeric and a small handful of black mustard seeds. Smash a couple of cloves of garlic, chop them finely and chuck them in. Salt and pepper. Then cover your breasts (chicken) in the marinade. Leave them for however long, then fry or griddle them in a bit of quite hot olive oil. They’ll go dark orangey-red, black at the edges, and plump out nicely.
I added some courgettes, sliced into ribbons, to the sweet potatoes near the end (the pots probably take about 40 minutes, courgettes about 10), and we had the whole thing with a tomato and cucumber salad. A handful of fresh coriander on the chicken’s nice if you’ve got some. And a squeeze of fresh lime.