Moroccan Spiced Honey and Lemon Chicken
Recipe submitted by Celina Mann
Moroccan Spiced Honey and Lemon Chicken with Sweet Potato Mash Who said you can't have bags of flavour and a low fat dish at the same time? This is my favourite Friday night take-away alternative that uses Al'fez Ras El Hanout as the star of the show!
500g sweet potatoes cut into cubes (ready for boiling)
2tsp Al'Fez Ras El Hanout
2 chicken breasts
3 tbsp olive oil
1 onion sliced
1 garlic clove crushed
200ml hot chicken stock
2tsp clear honey
1/2 lemon, juiced
20g chopped fresh coriander
1. Boil the sweet potatoes until cooked (this should take approx 15 minutes). Mix the Ras El Hanout with a little seasoning of salt and pepper and rub into the chicken well.
2. In a large non-stick frying pan, heat 1tbsp of the oil and brown the chicken on both sides until golden. Remove the chicken from the pan. Add the rest of the oil and cook the onion and garlic for 5 minutes until soft.
3. Add to the pan the honey, lemon, stock, and mix well. Return the chicken to the pan also and simmer for 10 minutes until the chicken is cooked and the sauce is thickened nicely Mash the sweet potatoes with the last of the oil and season.
4. To serve: spoon the mash onto the plates, top with a chicken breast and stir through the chopped corriander into the beautiful sticky sauce before pouring over the chicken. Enjoy. My family give this a 9.5 out of 10!