Moroccan Chicken with Sweet Potatoes

Moroccan Chicken with Sweet Potatoes
Moroccan Chicken with Sweet Potatoes

Sweet potatoes are especially popular in the fall as they are a big part of the Thanksgiving tradition. But we don’t limit ourselves to just the fall as these are naturally sweet vegetables that are also some of the most nutritious vegetables around (loaded with vitamin A).

So while the sweet potatoes play a starring role in this Moroccan Chicken recipe you’ll also find a sexy co-star in Ras el Hanout. We love this Moroccan style curry as it provides a complex flavor sensation that’s also perfectly balanced.

We like this as a quick and easy meal that's also healthy and on the table in less than 30 minutes. In addition to being a great source of vitamin A this meal is also high in protein and low in sodium and saturated fat.

 Print Recipe

Category: Quick and Easy, Chicken
Cuisine: African
Ingredients:
  • 2 large sweet potatoes, cubed
  • 2 teaspoons Ras el Hanout
  • 8 oz chicken breasts, boneless
  • 3 teaspoons olive oil
  • 1/2 onion, thinly sliced
  • 1 garlic clove, crushed
  • 4 oz chicken broth
  • 1 tablespoon honey
  • Juice from 1/2 lemon
  • 8 green olives, pitted or whole
  • 2 teaspoons Dried Cilantro
Instructions:
  1. Boil the cubed sweet potatoes in water for 15 minutes or until tender.
  2. Using the Ras el Hanout seasoning evenly coat your chicken breasts.
  3. Heat 2 tsp of olive oil in a large frying pan.
  4. Add the chicken to the skillet and brown the chicken for 3-4 minutes on each side until golden.
  5. Remove the chicken from the pan and set to the side.
  6. Add the onion and garlic to the large skillet and cook for 5 mins until translucent.
  7. Add the chicken broth, honey, lemon juice and olives and the chicken to the pan.
  8. Turn the heat down to simmer and cook for 10 minutes or until the sauce is syrupy and the chicken cooked.
  9. Drain the potatoes and mash them with the remaining 1 tsp of olive oil.
  10. Slice the chicken breast into slices (not too thin).
  11. Serve the chicken over the mashed sweet potatoes and top with the remaining sauce and cilantro.
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