Dean Edwards' Chicken With Hasselbacks

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes in half lengthways and sit them skin-side up

Cut narrow slices into the skin (a little thicker than a pound coin), making sure not to cut all the way down to the base

Mix the cumin with 2 tbsp [3 tbsp] olive oil in the bottom of an oven-proof dish

Rub the potatoes into the cumin oil and season them lightly with salt and pepper

Put the dish in the oven and cook for an initial 35 min

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the lemon[s] in half

Mix the harissa, garlic, ginger, juice of 1/2 [1] lemon (reserve the rest for later) with 1/2 tbsp [1 tbsp] olive oil in large mixing bowl

Season lightly with salt and pepper - this is your harissa marinade

Place your hand onto your large chicken breast

Slice in half as if you were cutting a burger bun, leaving you with two thinner pieces

Add the escalopes to the harissa, coat completely and leave to marinate for 15 min

Wait until the sweet potatoes have had their 35 min before moving on to the next step!

Add the chicken to the dish with the sweet potatoes

Pour the marinade over the chicken and run a fork across the potatoes to fan them out

Return to the oven for 10-15 min or until the chicken is cooked through

Meanwhile, boil half a kettle

Add the couscous to a bowl with 200ml [400ml] boiled water, cover and set aside for 10 min

Cut the remaining lemon into wedges

Slice the spring onion[s] finely, discarding the root end[s]

Fluff the cooked couscous with a fork, drizzle with olive oil and season lightly with salt and pepper