
Moroccan-Style Chicken with Sweet Potato, Coriander and Almonds.
This dish happened by accident. As I was browsing the web for foodspiration, I stumbled across a couple of clean recipes for Tagine. After moving into a new apartment with minimal cooking equipment, I realised that I had to get creative. Also, I’m not a huge fan of raisins so I thought I would tailor the recipe to my own preferences. Little did I know that I would finish with one of THE best dinners I have ever cooked. Taste buds were delighted and I cannot wait to make this again. You can serve it with wholegrain rice if you want some extra carbs, or a spinach leaf salad if you don’t want any more starch.
Ingredients:
- 4 chicken breasts
- 2″ of Ginger
- 4 Garlic Cloves
- 2 Large Sweet Potatoes
- 1/2 cup of Almonds
- 1/2 cup of chopped Dates
- a small bunch of fresh Coriander
- 1 tbsp ground Ginger
- 2 tbsp ground Cinnamon
- 1 tbsp ground Coriander
- 1 tbsp ground Cumin
- 500ml of Chicken Stock
- 1 tbsp of Organic Honey
- 1 large tbsp of Coconut Oil
- Salt and Pepper
Method:
- Chop up the chicken breast into small bite-size chunks.
- Heat up the oven to 180 degrees celsius.
- Divide the coconut oil between two medium-sized casserole dishes.
- Peel and chop the sweet potatoes into small bite-size chunks.
- Finely chop the ginger, garlic and fresh coriander.
- Add the chicken, potatoes, ginger, garlic, and fresh coriander to the casserole dishes.
- Add the dry spices and herbs.
- Toss the mixture around with a fork so that the spices and herbs cover the chicken and potatoes.
- Gently pour the stock over the dishes.
- Drizzle the honey over the top and sprinkle on the almonds and dates.
- Season and cook in the oven for 20 minutes.
- Take the dishes out of the oven and toss the mixture around with a spatula or fork.
- Place the dishes back in the oven and cook for a further 20 minutes.
- Serve and enjoy!