Here the dressing's sweetness blends all the other quite earthy flavours together in a delicious main course. You'll find that this dish also works well with a plain mashed potato.

Ingredients

• 4 ZESPRI GOLD Kiwifruit, peeled
• finely grated rind of 1 lemon
• juice of 2 medium lemons
• 1/2 cup fresh coriander (cilantro) leaves
• 100 ml (3.5 oz) light salad oil
• salt
• 500 g orange-fleshed sweet potatoes, peeled and cut in 3cm (1in) thick chunks
• 2 tablespoons white / brown miso
• 1 large red chilli, finely sliced on an angle
• 200 ml (7 oz) cooking oil
• 4 corn-fed chicken breasts
• 150 g (5 oz) washed watercress

Method

1. Place the ZESPRI GOLD Kiwifruit, lemon rind and juice, coriander and salad oil into a blender or food processor, add 1 teaspoon of salt and puree on medium speed until smooth. Pour through a fine sieve to remove the seeds if desired.
2. Boil the sweet potatoes with a dash of salt, until tender. Mash with the miso and keep warm.
3. While the potato is cooking, heat the cooking oil in a small saucepan, and deep-fry the sliced chilli until darkened and crisp. Remove from the oil and drain on kitchen paper.
4. Heat an oven-proof frying pan and add 2 tablespoons of the chilli oil.
5. When hot, gently place the breasts in, skin-side down, and cook over high heat, until the skin crisps and becomes golden.
6. Turn the breasts over, and roast in the oven at 220 degrees Celsius (425 degrees Farenheit) until cooked, approximately 15 minutes. The chicken is cooked when clear juices run after inserting a fine knife into the thickest part of the breast.
7. To serve, place a spoonful of the mash in the centre of a plate, top with a bunch of watercress, then the chicken, sliced in 2-3 pieces. Spoon the ZESPRI GOLD Kiwifruit dressing over the top.

Serves 4.

This recipe was provided by Zespri.