Moroccan chicken with sweet potato pound

Moroccan chicken with sweet potato pound

Moroccan chicken with sweet potato pound

Add-ins

1kg sweet potatoes, cubed

2 tsp  blend of ground cinnamon and cumin

4 skinless, boneless chicken breasts

2 tbsp olive oil

1 onion, meagerly cut

1 fat garlic clove, squashed

200ml chicken stock

2 tsp clear nectar

juice ½ lemon

hand sized scoop green olives, hollowed or entirety

20g pack coriander, leaves cleaved

System

Heat up the potatoes in salted water for 15 mins or until delicate. Blend the   flavoring, then sprinkle everywhere throughout the chicken. Heat 1 tbsp oil in extensive griddle, then tan the chicken for 3 mins on each one side until brilliant.

Lift the back down of the container. Include the onion and garlic and cook for 5 mins until mellowed. Include the stock, nectar, lemon juice and olives, furnish a proportional payback to the dish, then stew for 10 mins until the sauce is syrupy and the chicken cooked.

Pound the potatoes with 1 tbsp oil and season. Thickly cut each one chicken breast and blend the coriander through the sauce. Serve the chicken and sauce over