Moroccan chicken with sweet potato mash
Ingredients
1kg sweet potatoes , cubed
2 tsp ras-el-hanout , or a mix of ground cinnamon and cumin
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion , thinly sliced
1 fat garlic clove , crushed
200ml chicken stock
2 tsp clear honey
juice ½ lemon
handful green olives , pitted or whole
20g pack coriander , leaves chopped
Method
Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.
Now, I didnt add the olives because I don't like them - I've seen a few reviews of the recipe where people have used dried apricots instead of olives so I'm interested in trying that next time. I would never have thought of cinnamon on chicken, but the combination with the cumin was mouthwatering. The sweet potato mash had a lovely consistency.
1kg sweet potatoes , cubed
2 tsp ras-el-hanout , or a mix of ground cinnamon and cumin
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion , thinly sliced
1 fat garlic clove , crushed
200ml chicken stock
2 tsp clear honey
juice ½ lemon
handful green olives , pitted or whole
20g pack coriander , leaves chopped
Method
Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.
Now, I didnt add the olives because I don't like them - I've seen a few reviews of the recipe where people have used dried apricots instead of olives so I'm interested in trying that next time. I would never have thought of cinnamon on chicken, but the combination with the cumin was mouthwatering. The sweet potato mash had a lovely consistency.