- 1kg sweet potatoes, cubed
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin
- 4 skinless, boneless chicken breasts
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fat garlic clove, crushed
- 200ml chicken stock
- 2 tsp clear honey
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful green olives, pitted or whole
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 20g pack coriander, leaves chopped
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.
Lamb with harissa sauceMake mash as before. Season 4 lamb steaks, brown for 5 mins, then remove and keep warm. Soften the onion and garlic, then add 1 tbsp harissa. Stir in the honey, lemon, olives, 400g can chopped tomatoes and a splash of stock. Simmer until thickened. Slice the lamb and serve over the mash, topped with the sauce.