Want an easy way to get those big Moroccan flavours into your food?
This Moroccan chicken dish will do the trick.
Packed full of colour, this meal is perfect as a quick midweek dinner.
I’m personally a big fan of sweet potato mash, but I know a lot of people find it a bit boring and plain. With the sauce it becomes very creamy and compliments everything really well.
You’ll get tangy, bitter and sweet tastes all in one mouthful.
As well as tasting delicious, it’s also packed with protein and vegetables:
Sweet potatoes. These are a great source of vitamin A and C, fiber and potassium, plus many other vitamins and minerals. They are rich in many vitamins and minerals, particularly compared to potatoes and are usually considered healthier.
Chicken. Chicken is almost purely protein (80% of calories). More protein can help reduce your appetite and make you feel fuller, helping you lose weight (1, 2, 3). Chicken is also a great source of niacin, vitamin B6, selenium and phosphorus (4). Where you have the budget, buy organic. Pasture-raised chickens have higher antioxidant and omega-3 levels (5).
We’ve used peppers and mushrooms in this recipe, but throw in your favourite veggies and you’ll be eating at least 3 portions of vegetables in this meal. Sweetcorn, broccoli (or just about any fresh mixed veg) can work.
There are also a bunch of other customisations so that it really fits into you and your family’s palette.
I personally love the olives in this recipe, but some aren’t so keen on them. You can do without them, but also dried fruit such as dates, sultanas or dried apricots can add a touch of extra sweetness.
In a hurry or a feeling a bit lazy? Leave the skins on the sweet potatoes – it’ll still come out great.
And if you want some extra spicy kick, try adding some fresh red chili.
Moroccan Chicken with Sweet Potato Mash & Roasted Veggies
- 250 g sweet potatoes
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 2 chicken breasts
- 2 tbsp extra virgin olive oil
- ½ onion, thinly sliced
- 1 garlic clove, crushed
- 100 ml vegetable stock
- 1 tsp honey
- 1 pepper
- 100 g mushrooms
- ½ juice of lemon
- handful of olives, pitted or whole
- 10 g coriander
- Boil the potatoes in salted water for 15 minutes or until tender.
- In a separate pan heat 1 tbsp oil in a frying pan. Cut the peppers into strips for 15 minutes and cook for the mushrooms for 10 minutes.
- Mix the cumin and cinnamon with ground pepper, then sprinkle over the chicken. Heat 1 tbsp oil in a frying pan, then cook the chicken for 3 minutes on each side until golden.
- Remove chicken from the pan. Add the onion and garlic and cook for 5 minutes. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 minutes until the chicken is cooked.
- Mash the potatoes with 1 tbsp oil and season. Slice each chicken breast & stir the coriander through the sauce before serving. Extra note: if the sauce isn't thick enough by the time you are ready to slice the chicken, turn up the heat while you're getting everything else served up.