Start this recipe by cutting the sweet potatoes into wedges and place into a bowl with the oil, thyme, paprika and season with salt. Mix together well and place onto a baking tray in a single layer. Bake in the oven at 200`c for 20-25 minutes or until cooked through and crispy. Meanwhile, mix together the garlic, honey and mustard. Season the chicken thighs with salt and pepper and brush the marinade all over on both sides. Allow to marinate for an hour if possible. Heat the olive oil in a griddle pan and cook the chicken thighs on both sides for 6-8 minutes until brown and crispy. To serve, cut the buns in half and toast slightly. Spread the bun bases with a little mayonnaise and lay over some salad leaves, grilled aubergine, tomatoes and 2 chicken thighs on each bun. Place on the bun tops and serve with the spicy sweet potato wedges.

Serves 2

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