Peri Peri Chicken

Do all of your prep before you get started and this recipe becomes easy.
Leave few slices of green chillies for garnish and keep the rest whole.
Use spray oil to grease a pan and pop your sweet potato slices into the over and bake at 180 C or 350 F.
Using a mortar and pestle, crush two of the garlic gloves, with a good shake of paprika, a pinch of sea salt and nice glug of olive oil. Use a brush to cover your chicken in this marinade and leave to soak up for a few hours in the fridge.
Fry off the chicken on high heat until brown in one pan.
At the same time, char the onions, chilli, remaining garlic and tomatoes in a griddle pan on high heat. Then, once veggies have cooled slightly, blitz them until smooth with a blender or food processor. Use a good shake each of red wine vinegar and olive oil to make a smooth, 'peri peri-style' sauce.
Clean the blender and then add the pickled jalapeños (including fluid) and a big bunch of coriander. Blitz into a dipping sauce.
Lastly, spread the grilled chicken and sweet potato chips upon a chopping board as shown, then spoon your peri peri down in between and garnish with leaves of fresh coriander and sliced chilli. Serve with hot jalapeños sauce in a side vessel.