Preheat the oven 200c/gas 6/400f
Peel and slice the sweet potatoes, cover with water and bring to the boil and simmer until soft. Strain the sweet potatoes and add half the butter. Whisk until smooth and add salt and pepper to taste. Set aside
Pan-fry chicken skin side down in a hot pan. Cook on each side for 30 seconds and then place on a baking tray and cook in the oven for 15-20 minutes.
Cut the tomatoes into eighths. Peel and dice the peppers. Finely dice the red onion and finely chop the coriander. Heat a little olive oil in a frying pan and add the red onion. Cook for 1 minute. Add the red pepper and then the tomatoes. Cook for 5 minutes, then add the vinegar and cook for a further 1 minute. Remove from the heat and add the coriander.
Cut the baby sweetcorn in half lengthways, then blanche in boiling water for 1 minute and strain. Melt the remaining butter in a frying pan, add the baby sweetcorn and fry for 1 minute.
Stuff the salsa underneath the chicken skin and serve with the vegetables.
«Salsa can be used to garnish other dishes or as a dip for tortilla chips; there is no harm in making some extra!»