Prep Time: 15 minutes
Cooking Time: 30 minutes
2 sweet potatoes cubed
2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin
2 skinless, boneless chicken breasts<
1 tbsp olive oil
1 onion thinly sliced
1 garlic clove, crushed
200ml chicken stock
2 tsp clear honey
1/2 Lemon, juice of
handful green olives and kualamata olives, pitted
Boil the sweet potatoes in salted water for 15 mins or until soft.
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.
Lift 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.
Mash 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.