Moroccan Chicken with Sweet Potatoes
Sweet potatoes are a popular comfort food that we turn to during the holidays, but you can enjoy this sweet, delicious vegetable all year round. They go wonderfully with a wide variety of foods. You can find them paired with everything from basic brown sugar and butter to the fragrant, spicy flavors of Moroccan chicken, tossed with Ras El Hanout.
Ras el Hanout's complex flavors, which pair nutty and floral spices and herbs with earthy peppers and sweet cinnamon. It is perfectly balanced and delicious on chicken, rice, and other foods that showcase the cornucopia of flavors found in this blend.
Ingredients:
- 2 large sweet potatoes, cubed
- 2 teaspoons Ras El Hanout
- 8 ounces chicken breasts, boneless
- 3 teaspoons olive oil, divided
- 1/2 onion, thinly sliced
- 1 garlic clove, crushed
- 4 ounces chicken broth
- 1 Tablespoon honey
- Juice from 1/2 lemon
- 8 green olives, pitted or whole
- 2 teaspoons Dried Cilantro
Instructions:
- Boil the cubed sweet potatoes in water for 15 minutes or until tender.
- Using the Ras el Hanout seasoning, evenly coat the chicken breasts.
- Heat 2 teaspoons of olive oil in a large frying pan.
- Add the chicken to the skillet and brown the chicken for 3-4 minutes on each side until golden.
- Remove the chicken from the pan and set to the side.
- Add the onion and garlic to the large skillet and cook for 5 minutes, until translucent.
- Add the chicken broth, honey, lemon juice and olives and the chicken to the pan.
- Turn the heat down to simmer and cook for 10 minutes or until the sauce is syrupy and the chicken cooked.
- Drain the potatoes and mash them with the remaining 1 teaspoon of olive oil.
- Slice the chicken breast.
- Serve the chicken over the mashed sweet potatoes and top with the remaining sauce and cilantro.
