Ingredients

  • 2 tablespoons ghee or coconut oil
  • 2 chicken breasts, cut up into 2-3 cm pieces (skin can be left on)
  • 1 large brown onion, diced
  • 1 large sweet potato, diced into cubes (about 3 cups)
  • ¼ preserved lemon, diced finely (OR zest of 1 lemon and 2 tablespoons of lemon juice)
  • 3 cloves garlic, diced finely
  • ⅓ cup Spanish black olives, sliced
  • 2 medium Roma tomatoes, diced
  • 1 teaspoon mild curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sweet or mild paprika
  • ½ teaspoon ground coriander seed (optional)
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 cup water
  • chopped fresh coriander (cilantro) or parsley to garnish

Instructions

  1. Preheat oven to 200°C/395°F.
  2. Heat ghee or coconut oil in a large frying pan over medium-high heat. Add the chicken pieces and brown on each side for about 2 minutes. Then add the onion and stir through the chicken. Cook for a minute.
  3. Add the sweet potato, preserved lemon (lemon zest and juice if using that instead), garlic, olive, tomatoes, spices, bay leaf and salt and stir through for a minute, letting the spices to release their aromas. Then pour over the water and stir.
  4. Transfer the mixture into an oven-proof casserole or baking dish and spread the chicken pieces evenly. Place in the oven, uncovered, middle shelf.
  5. Bake for 25 minutes, then stir and bake for a further 10 minutes. Sprinkle with fresh herbs.
  6. Serve with a side of steamed greens or a salad.

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