Magnificent Moroccan Chicken with Sweet Potato Mash
North-African/Persian food is enjoying rather a lot of media attention at the minute thanks to the likes of Sabrina Gaynor and Yottam Ottolenghi, two cooks that I greatly admire and the authors of some of my favourite books. The result is that slightly more unusual ingredients are making their way onto supermarket shelves and for me that means experimentation!
This particular dish came about because I recently saw a little tub of ras-el-hanout, a Moroccan/Middle Eastern spice blend, on the shelf at my local shop and, having read about it hundreds of times, I simply had to pick it up! The result is a really fragrant piece of chicken in a sticky and sweet yet punchy and sour sauce served on a bed of pillowy sweet potato mash. Flavour-wise this dish provides something that most people won't have tried before and it makes a great midweek supper as it can be knocked up in around 20 minutes, so what are you waiting for?!
Magnificent 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 red onion, thinly sliced
1 fat garlic clove, crushed
200ml chicken stock
2 tsp clear honey
juice ½ lemon
salt and pepper
Boil the sweet potatoes in salted water for 15 mins or until tender.
Meanwhile, mix the ras-el-hanout with salt and pepper, 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 and lemon juice, 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. To serve, divide the mash between four plates, thickly slice each chicken breast, place on top of the mash and spoon over the sauce.
This particular dish came about because I recently saw a little tub of ras-el-hanout, a Moroccan/Middle Eastern spice blend, on the shelf at my local shop and, having read about it hundreds of times, I simply had to pick it up! The result is a really fragrant piece of chicken in a sticky and sweet yet punchy and sour sauce served on a bed of pillowy sweet potato mash. Flavour-wise this dish provides something that most people won't have tried before and it makes a great midweek supper as it can be knocked up in around 20 minutes, so what are you waiting for?!
Magnificent 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 red onion, thinly sliced
1 fat garlic clove, crushed
200ml chicken stock
2 tsp clear honey
juice ½ lemon
salt and pepper
Boil the sweet potatoes in salted water for 15 mins or until tender.
Meanwhile, mix the ras-el-hanout with salt and pepper, 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 and lemon juice, 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. To serve, divide the mash between four plates, thickly slice each chicken breast, place on top of the mash and spoon over the sauce.
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