Moroccan Chicken with Sweet Potato Mash

Prep: 10 Min Cooking Time: 25 Min

Serves 4



1kg sweet potato, cubed

1 tsp cinnamon

1 tsp cumin

4 skinless, boneless chicken breasts

2 tbsp olive oil

1 onion, thinly sliced

2 garlic cloves, crushed

200ml low sodium chicken stock

juice of ó lemon

handful green olives, pitted or whole

20g pack coriander, leaves chopped



1.  Boil the potatoes in water for 15 minutes or until tender. Mix in the cinnamon and cumin, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 minutes on each side until golden.

2.  Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes. Add the stock, lemon juice and olives, return the chicken to the pan, then simmer for 10 minutes, until the sauce is syrupy and the chicken cooked.

3. Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce.

4. Serve chicken and sauce over the mash. Have with side of cooked vegetables.


Nutrition per serving

450 Calories

9g Fat

54g Carbohydrates

7g Fibre

39g Protein



Articles, LifestyleDan Visentin