Step 1

Mix the everything except the chicken and sweet potatoes in a small saucepan and bring to the boil over high heat. Cook until the mixture reduces by half, then remove from heat and set aside to cool slightly.

Step 2

Set your oven to 400°F/200˚C, combination steam setting. If you have variable steam settings, use 80% or 100%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity.

Step 3

Mix the chicken with the sauce in a snug-fitting tray or baking dish. Toss the sweet potatoes with the oil and extra cumin and place in a single layer on another tray (I use the perforated tray which came with my steam oven).

Step 4

Put the sweet potatoes into the oven. If you’re using chicken thighs, put them in now (potatoes on bottom shelf and chicken above), and cook everything for approximately 20-25 mins until it’s all tender and browning at the edges. If you’re using tenderloins, cook the sweet potatoes for 10 minutes first, then add the tray of chicken and cook for a further 12-15 minutes.

Step 5

Sprinkle the chicken with parsley and chilli if using, then serve hot with steamed rice or tucked into a piece of flatbread, with the sweet potato wedges on the side.