Thursday, 4 November 2010

Moroccan Chicken with Sweet Potato Mash

A very tasty and different dish from the Good Food Magazine October 2010.

Moroccan Chicken with Sweet Potato Mash
Serves 4

1kg sweet potatoes, cubed
2 tsp Ras el Hanout
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, crushed
200ml chicken stock
2 tsp clear honey
Juice of 1/2 lemon
Handful of green olives
Fresh coriander

Boil the potatoes until tender, approx 15 minutes.  Mix the ras el hanout with seasoning, then sprinkle all over the chicken.  Heat 1 tbsp oil in a frying pan then brown the chicken.
Remove the chicken and add to the pan the garlic and onion, cook for 5 mins.  Add the stock, honey, lemon and olives.  Return the chicken to the pan then simmer for 10 mins until the sauce is syrupy and chicken cooked.
Mash the potatoes with the remaining oil (or butter, like I did), thickly slice the chicken (which I didn't do) stir the chopped coriander in to the sauce and plate up.

I was not sure of this dish to start, I have had some bad Moroccan dishes which usually have incorporated preserved lemons, my most loathed ingredient, but the honey and the lemon in this dish combined beautifully and the ras el hanout spices gave a lovely kick to the chicken, very very tasty and super healthy, according to Good Food!

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