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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
LAMB WITH HARISSA SAUCE

Make 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.7 out of 5.245 ratings
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