American Chicken & Creamed Corn

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes (skins on) into thin chips 

Add the chips to a large baking tray, sprinkle with the cornflour and drizzle with vegetable oil 

Tip: the cornflour helps the chips crisp up!

Give everything a good old mix up (use clean hands)

Put the tray in the oven for 20 min or until the chips are tender and starting to crisp

Meanwhile, add the chicken breast[s] to a bowl with the smoked paprika, dried oregano, cayenne pepper (can't handle the heat? Go easy!) and plenty of salt 

Heat a large, wide-based pan (preferably non-stick) with a lid, with a drizzle of vegetable oil over a medium heat and cook for 2-3 min on each side

Add 100ml [200ml] water to the pan, cover and cook for 10-12 min 

Trim and slice the spring onions finely

Peel and chop the shallot[s]

Meanwhile, melt a large knob of butter in a pot over a medium heat 

Once melted, add the chopped shallot and cook for 3-4 min or until soft

Drain the sweetcorn and add it to the softened shallot

Add the clotted cream and cook for 1 min

Season generously with both salt and pepper 

Add the sweetcorn to a food processor and blitz to a coarse purée - this is your creamed corn

Return the creamed corn back to the pot and set aside 

Remove the lid from the chicken pan and continue to cook the chicken until the liquid has reduced to a sticky consistency, approx. 3-5 min

Use two forks to pull the cooked chicken into shreds, then mix with the pan juices