Moroccan Chicken with Sweet Potato Mash & Roasted Veggies
Ingredients
- 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
Instructions
- 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.
