Grilled summer berry pudding
Barney Desmazery's hot berry dish is a delicious low-fat alternative to the traditional pudding
Moroccan chicken with sweet potato mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg sweet potatoescubed
- 2 tsp ras-el-hanoutor a mix of ground cinnamon and cumin
- 4 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1 onionthinly sliced
- 1 fat garlic clovecrushed
- 200ml chicken stock
- 2 tsp clear honey
- juice ½ lemon
- handful green olivespitted or whole
- 20g pack corianderleaves chopped
Nutrition: per serving
- kcal460
- fat9g
- saturates2g
- carbs59g
- sugars18g
- fibre7g
- protein39g
- salt1.11glow
Method
step 1
Boil 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 2
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.
step 3
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.
