Harissa Chicken and Spring Onion Filled Potato Skins

Easy to make and delicious to eat. Serve with green salads.

Serves: 4; Preparation time: 25 minutes; Cooking time: 1 hour and 30 minutes.

Ingredients:

• 4 sweet potatoes, washed
• 2 small chicken breasts
• 1 tbsp olive oil with extra for brushing
• 1/2 lime, juice
• 2 cloves garlic, minced
• 5 spring onions, finely chopped
• 3tsp harissa paste
• 1 tbsp basil, chopped
• salt and pepper to taste
• 2 handfuls of spinach, chopped
• 75-100g/3-4oz Cheddar cheese grated or mozzarella

Preparation:

1. Heat the oven to 180ºC/ 170ºC fan/gas mark 4
2. Prick the sweet potatoes with a fork in many places, brush with olive oil, place on a baking tray and bake for 1 hour.
3. Place the chicken on a baking tray or pan and rub with two teaspoons of harissa paste and some olive oil.
4. Place the chicken in the oven with the potatoes and bake for 30 minutes or until cooked through – check with a knife for softness.
5. Shred the chicken with a fork, place in a bowl and mix in the spinach, spring onions, 1 tablespoon of olive oil, garlic, lime juice, one teaspoon of harissa paste, salt, basil and pepper. Put to one side.
6. When the sweet potatoes are cooked, cut in half and scoop the flesh out of the sweet potato and roughly mash together with the chicken and spinach mixture; season again to check taste.
7. Stuff the potato skins with the chicken and mash mixture; top off with cheese and bake for 10 minutes or until the cheese has melted.