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Moroccan chicken with sweet potato mash

By Good Food

Fragrant, tender chicken and creamy sweet potato mash makes a comforting and low-fat midweek meal

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 460
fat 9g
saturates 2g
carbs 59g
sugars 18g
fibre 7g
protein 39g
salt 1.11g

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

Tip

Lamb with harissa sauce
Make mash as before. Season 4 lamb steaks, brown for 5 mins, then remove and keep warm. Soften the onion and garlic, then add 1 tbsp harissa. Stir in the honey, lemon, olives, 400g can chopped tomatoes and a splash of stock. Simmer until thickened. Slice the lamb and serve over the mash, topped with the sauce.

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.