- 1 red onion, thinly sliced
- Lemon-flavoured olive oil, to drizzle
- 6 anchovies
- 4 fresh bay leaves
- Freshly ground black pepper
- 300 g mini chicken fillets
- ½ cup Balsamic blaze
- 4 sweet potatoes
Preheat the oven to 180º C.
Combine all the ingredients except for the sweet potatoes. Using a potato peeler, shave the potatoes into thin slices. Toss the shavings on a baking tray with the combined ingredients.
Roast for 35 minutes until the potato shavings are soft and crispy round the edges.
Cook's note: Balsamic blaze is a reduction of Balsamic Vinegar which provides richer a sweeter flavour than everyday Balsamic Vinegar, with a thick creamy consistency. If you can't find it, simply simmer Balsamic vinegar until reduced by at least a third.
Lemon-flavoured olive oil is a great way to add flavour. Try it in salad dressings too. If you don't have it, simply add a couple of splashes of lemon juice along with regular olive oil.