Clean eating recipe: Piri Piri chicken with spicy sweet potato wedges

One of my greatest discoveries since starting to eat clean is my appreciation for complex flavours. Piri Piri is a Portuguese speciality. It's an aromatic, strong chili sauce featuring bird's eye chili peppers. 

In this clean eating recipe, I've blended it with yoghurt and it serves as a marinade. As well as being delicious hot, I like to cook a bit extra so I can have it as part of a salad or with some shredded lettuce leaves in a wrap with an extra dollop of yoghurt.

To make four servings, you'll need:

• 3 bird's eye chilis
• 3 cloves garlic, peeled
• 1/3 c reduced fat Greek yoghurt
• 1/8 c red wine vinegar
• 1 tbsp Spanish paprika (divided into 2/3 tbsp and 1/3 tbsp)
• 3/4 tsp oregano
• 3/4 tsp coriander
• 1/2 tsp sea salt
• 1 lb chicken thighs (boneless and skinned)
• 4 small to medium sweet potatoes, scrubbed and split into wedges
• 3/4 tsp garlic powder
• olive oil spray
• 1 lemon, juiced

1. In a food processor, blitz together: chili, garlic, yoghurt, vinegar, 2/3 tbsp paprika, oregano, coriander and 1/4 tsp salt. Blend until smooth and set aside for a moment.

2. Place chicken in a large bowl and pour marinade over the top of it. After stirring to coat, cover and refrigerate for at least 4 hours - preferably overnight.

3. Preheat oven to 200C.

4. Place sweet potato wedges into a bowl, spray with olive oil spray and coat with remaining paprika, garlic powder, salt and lemon juice. Toss well. 

4. Pop potato wedge onto a baking sheet and cook for 30 minutes - turning half way.

5. Place chicken onto baking tray and discard leftover marinade and cook for 20 to 30 minutes - turning halfway.