Chicken Sweet Potato Bake with Olives & Preserved Lemon

🧂 Ingredients

• 2 tablespoons olive oil
• 2 chicken breasts

  cut up into 1-inch pieces, or use 4 chicken thighs
• 1 large onion

  diced
• 1 large sweet potato

  diced into cubes (about 3 cups)
• 1/4 preserved lemon

  diced finely, 2-3 slices (OR use zest of 1 lemon and 2 tablespoons of lemon juice)
• 3 cloves garlic

  diced finely
• 1/3 cup black olives

  sliced
• 2 medium tomatoes

  diced
• 1 teaspoon mild curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika

  or mild
• 1/2 teaspoon ground coriander seed

  optional
• 1 bay leaf
• 1 teaspoon sea salt
• 1 cup water

  or vegetable stock
• Chopped fresh coriander

  cilantro or parsley to garnish

Instructions

• 1 Preheat oven to 200° C / 395° F.
• 2 Heat olive 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, olives, tomatoes, spices, bay leaf and salt and stir through
  for a minute, letting the spices 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.

Nutrition Info