Marathon recipe for 4 people, takes only 25 mins; recipe has sweet potato, ras-el-hanout, chicken breast, olive oil, onion, garlic clove, chicken stock, clear honey, lemon, olive and coriander.
Moroccan chicken with sweet potato mash
Course: Marathon
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 20g pack coriander, leaves chopped
- Garlic Clove: 1 fat garlic clove, crushed
- Chicken Breast: 4 skinless, boneless chicken breasts
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, thinly sliced
- Lemon: juice 1/2 lemon
- Olive: handful green olives, pitted or whole
- Sweet Potato: 1kg sweet potatoes, cubed
- Chicken Stock: 200ml chicken stock
- Ras El Hanout: 2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin
- Clear Honey: 2 tsp clear honey
Directions
- 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.
