Buttermilk chicken with sweet potato mash

Ingredients (4 servings):

• 125ml (½ cup) buttermilk
• 1 teaspoon finely grated lemon rind
• 1 garlic clove, crushed
• 8 (about 500g) chicken tenderloins
• 700g sweet potato, peeled, coarsely chopped
• 60g (1 cup) breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• Steamed green vegetables, to serve

Method:

1. Combine buttermilk, lemon rind and garlic in a glass or ceramic dish.
2. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavors.
3. Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain.
4. Return to the pan. Mash until smooth. Cover to keep warm.
5. Combine breadcrumbs and parsley on a plate.
6. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray.
7. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through.
8. Serve with the mash and vegetables.