Spiced Chicken, Sweet Potato and Avocado Salad

Meanwhile, halve, peel and thinly slice the red onion. Halve the lime.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic until soft, 10-12 mins.

In a medium bowl, combine the Central American style spice mix with the flour (see pantry for amount). Season with salt and pepper.

Add in the diced chicken and toss to coat in the seasoned flour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the sweet potato has around 15 mins left of cooking time, add half the red onion to the potato tray.

Add a drizzle more oil and toss through. Return to the top shelf for the remaining cook time. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken cooked when no longer pink in the middle.

While eveything cooks, in a large salad bowl, combine the lime juice and sugar for the pickle (see pantry for amounts). Add the remaining red onion slices and a pinch of salt, then mix well and set aside to pickle.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the soured cream, mashed garlic and mayo (see pantry for amount). Season with salt and pepper and mix well.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

When everything's ready, add the cooked veg, avocado and rocket to the bowl with the pickled onions.

Drizzle in the olive oil for the dressing (see pantry for amount), season with salt and pepper and toss to coat everything.