Sweet Potato & Moroccan Chicken



Jules and I were recently given a Tagine by my mum. Actually it was an engagement gift now that I think about it. I'd always wanted one and with three meals now under its belt, I can safely say that I would recommend one to anyone who enjoys cooking. Obviously if you don't have a Tagine then a regular lidded casserole dish will do the job. As I mentioned on my last recipe post (Curried Beef Stew), the recipes I share with you will be mostly meals that once cooking can be walked away from until ready.

The dish is full of flavour and very baby friendly. Just dial down the finished dish as needed with a bit of natural yogurt if necessary. Beckett loved it just as it was and actually had it again the next day as leftovers. Just watch out for the fresh chilli when preparing it as the oil will stay on your skin very easily and you don't want to get that on baby! After preparing fresh chilli wash your hands in cold water (hot water opens the pores and embeds the chilli oil) and rub them on your stainless steel sink (helps remove the oil).


I decided to prepare the Sweet Potato two ways. I oven roasted it in small chunks that would be big enough but not too big for Beckett to pick up and feed himself (BLW) and I also boiled it to make mash. The boiling requires a little more input but if you did want a meal you cook properly walk away from as it cooked, just go with the roast option.


Moroccan Chicken & Sweet Potato


Ingredients
4 boneless, skinless chicken breasts, sliced into 4-5cm pieces or left whole
6 tbsp olive oil
2 medium onions, sliced as per your liking
1 pepper, chopped as per your liking
3 large sweet potatoes, 2.5 chopped into 3-4cm chunks and the other 0.5 left in larger chunks
100g tomatoes
2cm knob of ginger, finely chopped
4 garlic cloves, finely chopped
1 tsp turmeric
2 tsp fresh chilli, finely chopped
1 tbsp each ground cumin, coriander and cinnamon
200ml chicken stock
4 kaffir lime leaves
Chopped fresh coriander
Salt, pepper and paprika to season


Cooking
Whizz the ginger, garlic, chilli, turmeric, ground spices and 3 tbsp olive oil into a rough paste. Place the chicken, onions, pepper, tomatoes and paste into the tagging (casserole dish). Mix well to coat all items in paste. Add the stock and kaffir lime leaves.


Place the smaller sweet potato chunks in a mixing bowl. Add the remaining oil and salt, pepper and paprika as desired. Toss the sweet potato chunks to ensure all are coated in oil and seasoning. Spread out evenly on a baking tray.


Put the tagine (casserole dish) and baking tray in a preheated 190c oven and cook for 90min. Garnish the finished chicken with the fresh coriander.


Boil the remaining sweet potato as required for soft chunks (approx. 15-20min), and mash into a chunky consistency. Season with a little pepper.


Everything here is baby friendly and absolutely delicious. If you somehow manage to have any left over it also tastes even better the next day!
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