Whether you’re staycationing or pining for balmy nights in Marrakesh, this recipe will send your mind to a sand dune daydream in no time.
Time: 10 minutes prep; 25 minutes cooking
Good for: Calcium, vitamin C, protein, energy
1kg sweet potatoes, cubed
2 tsp Ras-El-Hanout (available at Tesco), or a mix of ground cinnamon and cumin
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion, thinly sliced
1 large garlic clove, crushed
200ml chicken stock
2 tsp clear honey
Juice from half a lemon
Handful green olives, pitted or whole
20g coriander leaves, chopped
• Boil the potatoes in salted water for 15 minutes or until tender. Sprinkle the Ras El Hanout (or cinnamon/cumin mix) all over the chicken. Heat 1 tablespoon oil in a large frying pan, then brown the chicken for 3 minutes on each side until golden.
• Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 minutes, until the sauce is syrupy and the chicken is cooked.
• Mash the potatoes with 1 tablespoon oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over the mash.
And that’s that!
Recipe from Good Food Magazine; image courtesy of BBC Good Food