Moroccan Chermoula Roasted Chicken With Sweet Potatoes Food

MOROCCAN CHERMOULA ROASTED CHICKEN WITH SWEET POTATOES

Steps:

• Preheat oven to 425F - 220C.
• Prepare the sauce. Combine lemon juice, vinegar, coriander, garlic, paprika, cumin, chili flakes, parsley, cilantro in a blender. (I used my Tribest personal blender, fitted with the small cup, perfect to blend small quantities!). Season with salt and pepper. Pulse to form a paste. Set aside.
• Place sweet potatoes in a large roasting dish, drizzle with a little bit of olive oil and season with salt to taste. Toss to coat.
• Rub paste generously on chicken pieces, on both sides (I used my hands!). Arrange the chicken skin side down over the sweet potatoes.
• Roast for 20 minutes, then turn the chicken pieces over and toss the sweet potatoes. Roast for 20 minutes or until the sweet potatoes and the chicken are cooked through and the skin is crisp.
• Garnish with cilantro and parsley and serve.

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 directions.
• Serve chicken stew with couscous; garnished with cilantro, if desired.

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.