Fragrant, tender chicken and creamy sweet potato mash makes a comforting and low-fat midweek meal
Prep:10 mins
Serves 4
1kg sweet potatoes, cubed2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin4 skinless, boneless chicken breasts2 tbsp olive oil1 onion, thinly sliced1 fat garlic clove, crushed200ml chicken stock2 tsp clear honeyjuice ½ lemonhandful green olives, pitted or whole20g pack coriander, leaves chopped
STEP 1Boil 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.STEP 2Lift 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.STEP 3Mash 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.
