Name: Moroccan Chicken with Pumpkin and Sweet Potato Puree Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 3
Cuisine: moroccan
Ingredients: 2 chicken breast fillets diced; 3 tbs coconut oil; 400 g canned crushed tomatoes; 3 garlic cloves diced; 2 white onions diced; 1 bay leaf large; 1/4 cup cashews; 1 tsp ground cinnamon; 1 1/2 tsp ground cumin; 1/4 cup coriander; 1 tsp sea salt; 1 tsp black peppercorns fresh; 1 tsp red chilli flakes; 700 g pumpkin; 700 g sweet potato; 2 garlic cloves; 1/2 tsp salt and pepper *to taste

by tezxxx Last updated on 07/09/2019

Great for people on the paleo diet, or people staying away from processed foods. - tezxxx

Ingredients

2 chicken breast fillets diced
3 tbs coconut oil
400 g canned crushed tomatoes
3 garlic cloves diced
2 white onions diced
1 bay leaf large
1/4 cup cashews
1 tsp ground cinnamon
1 1/2 tsp ground cumin
1/4 cup coriander
1 tsp sea salt
1 tsp black peppercorns fresh
1 tsp red chilli flakes

Puree

700 g pumpkin
700 g sweet potato
2 garlic cloves
1/2 tsp salt and pepper *to taste

Method

Step 1

Melt coconut oil in a very hot pan, then brown chicken.
Step 2

Add diced garlic and onion to the pan. Cover pan until onion is soft.
Step 3

Add tomatoes, cashews, herbs and spices.
Step 4

Cook over high heat until everything ahs reduced for approximately 20 minutes.
Step 5

Puree: Steam pumpkin and sweet potato according to how many servings are required.
Step 6

Process with 1-2 cloves garlic, then add salt and pepper. Add water if the puree is too lumpy.
Step 7

Serve Moroccan chicken on top of puree.