Sweet potato with blue-cheese sauce and chicken

Preheat the oven to 200 ° C.

Clean the potatoes and halve them unpeeled in length.

Place each half on a piece of aluminum foil and fold the foil closed. Put them on a baking sheet and pof for approx. 30 minutes in the middle of the oven.

After 25 minutes, check that the potatoes are cooked by puncturing with a fork. If it easily comes out again, the potatoes are done.

Meanwhile, season the chicken with the al-Andalus, oil, pepper and salt.

Heat the grill pan without oil or butter and grill the chicken in 12 min. Golden brown and done. Times regularly.

Meanwhile, bring a pot of water with salt, if necessary, to the boil. Divide the broccoli into small florets.

Peel the stem and cut into pieces. Boil the broccoli for 4 minutes and drain.

Halve the red pepper in the length and remove the seed lists with a sharp knife. Cut the flesh of the half pepper finely.

Put the crème fraîche and the cheese cubes in a saucepan and heat until the cheese has melted.

Add the red pepper and if necessary season with salt.

Remove the potatoes from the oven, carefully remove (hot!) The foil from the potatoes and spread them over the plates.

Spoon the blue cheese sauce over it and serve the broccoli and chicken.