Moroccan Chicken With Sweet Potato Mash Recipes

MOROCCAN CHICKEN WITH SWEET POTATO MASH

Steps:

• 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.
• 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.
• 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.

MOROCCAN CHICKEN WITH SWEET POTATO MASH

Steps:

• 1. Boil the potatoes in salted water for 15 minutes or until tender.
• 2. Mix the cinnamon and cumin and sprinkle all over the chicken.
• Heat 1 tbsp of olive oil in a large frying pan, then brown the chicken for 3 minutes on each side until golden.
• Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes until softened.
• Add the chicken stock, honey, lemon juice and olives. Return the chicken to the pan, then simmer for 10 minutes until the sauce is syrupy and the chicken is cooked through completely.
• Mash the potatoes with 1 tbsp olive oil and season.
• Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over the mash.

MOROCCAN CHICKEN STEW WITH SWEET POTATOES

Steps:

• Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
• Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
• While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

MOROCCAN CHICKEN WITH SWEET POTATO MASH

Steps:

• Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with salt and pepper then sprinkle all over the chicken. Heat 1 tbs of the oil in a large frying pan, then brown the chicken for 3 mins on each side until golden.
• Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the chicken broth, honey, lemon juice and olives, return the chicken to the pan then simm er for 10 mins until the sauce is syrupy and the chicken is cooked.
• Mash the potatoes with the remaining tbs of oil and season with salt and pepper.
• Thickly slice each chicken breast and stir the cilantro through the sauce. Serve the chicken and sauce over the mash.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
• Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
• To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

MASHED SWEET POTATOES WITH MOROCCAN SPICES

Steps:

• Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
• Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
• In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
• Serve potatoes warm, topped with sweetened yogurt and chives.