1 1/2 cups balsamic vinegar
3/4 cup olive oil
3/4 cup warm honey (4) 6-ounce chicken breasts, flattened
1 1/2 tablespoons fresh lemon thyme, chopped 1 tablespoon butter
1 pint wild blueberries 1/4 cup Sloe Gin liqueur
1 tablespoon sugar 1/8 teaspoon salt
1 pound yams, peeled, grated 2 eggs, beaten
2 teaspoons syrup 1/2 teaspoon black pepper
1/4 teaspoon coriander 5 tablespoons flour
1/2 teaspoon salt Vegetable oil, as needed
In a small bowl, combine the vinegar, oil, honey and thyme and whisk well. Place the chicken in a container or ziploc bag. Pour the marinade over the chicken and marinade for 3 hours. In a large skillet, melt the butter over medium heat. Add the blueberries and saute' for 2 minutes. Add the liqueur, sugar and salt and reduce glaze to a syrup. Set aside. In a medium bowl, combine the yams, eggs, sugar, black pepper, coriander, flour and salt and mix well. In a medium skillet, heat 1/2 inch vegetable oil over medium heat. Add 1/4 cup of the yam mixture to skillet. Fry the yam cakes for 2 minutes on each side. Remove from heat and drain on paper towels. To serve, place 2-3 yam cakes on a plate. Top with a piece of chicken and drizzle the blueberry glaze over the chicken. Garnish with thyme sprigs.
