Chicken with potato cakes

Method

• 1
  Place the tapenade in a bowl. Add the chicken and turn to coat.
• 2
  Place the potato in a large bowl. Season with salt and pepper. Add enough oil to a frying pan to come 5mm up the side. Heat over medium heat. Add four 1/3-cup portions of potato and flatten slightly. Cook for 2-3 minutes each side or until crisp and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining mixture.
• 3
  Meanwhile, preheat grill on high. Cook chicken for 3-4 minutes each side or until cooked. Thickly slice.
• 4
  Serve with potato cakes and salad.