Recipe: Chicken Strips with Spices

1 Cut 4 strips lengthwise from each of your fillets then lay them out on your work surface
salt and sprinkle with your spice mixture, cover with plastic wrap and refrigerate for 30 minutes.

2 Meanwhile in a pan melt a knob of butter with a few drops of olive oil when it becomes foamy pour in your sweet potato cubes*
salt and pepper, add the nutmeg zest
cook by sautéing from time to time, cooking for approximately 15 minutes (test)
then turn off the heat and cover.

3 For the bananas do the same in another pan but cook just 1 minute on each side.

4 In a large pan pour olive oil then when it is hot pan-fry your strips for 2 minutes on each side pour your coconut milk around them bring to a good boil turn off the heat, cover and let rest thus for 10 minutes.
Here we have arrived at the moment of service: turn the heat back on under your preparations on hot plates mold your sweet potato cubes the strips in the center, the banana slices around and a few drops of barbecue sauce around.
* Frozen sweet potato cubes must be pan-fried this way for fear of early crushing.