Orange & Honey-Glazed Sweet Potato & Chicken Skewers

For the skewers

To make the marinade, put the chillies, spring onions, thyme and ginger in a large bowl. Add the honey, orange juice, black pepper and mix well. Coat the chicken in the marinade, cover and place in the fridge for at least 1 hour.
In the meantime cook the cubed sweet potatoes in boiling water for 4 minutes. Drain and set aside.
When the chicken has marinated for long enough, drain and reserve the marinade. Build your skewers starting with a cube of sweet potato, followed by a piece of chicken and a bay leaf. Repeat this pattern until each skewer is full. When all the skewers have been prepared, season well with salt.
Cook on the BBQ or a griddle pan until the juices from the chicken run clear, turning frequently.
While the chicken is cooking, pour the marinade in a pan, add the honey or sugar and bring to the boil. As soon as it starts boiling, turn the heat down and reduce the marinade to a thick syrup, then remove from the heat and keep warm.
When the chicken is cooked, coat it immediately with the cooked marinade and serve with salad on the side.

Skewers

4 large skinless chicken breasts, cut into 2.5cm cubes

2 large sweet potatoes, peeled and cut into 2.5cm cubes

Fresh bay leaves

Salt, to season

Oil, to drizzle (if using a griddle pan)

2tbsp honey or sugar

Bamboo skewers, soaked in cold water for 30 minutes

Marinade

1-2 chillies, cut into thin strips

2 spring onions, cut into thin strips

Fresh ginger, to taste, peeled and cut into thin strips

3tbsp honey

Juice of 2 oranges

Cracked black pepper

5 sprigs thyme

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