Cinnamon braised chicken with sweet potato and olives
For a heart-friendly, healthy meal try this these tender cinnamon-braised chicken thigh fillets.
|
0:10
To Prep |
0:30
To Cook |
13
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 2495kJ |
Fat saturated 4.50g |
|
Fat Total 20.50g |
Carbohydrate sugars g |
|
Carbohydrate Total 53.40g |
Dietary Fibre 7.90g |
|
Protein 45.40g |
Cholesterol 158.00mg |
|
Sodium 550.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Heat oil in a large, deep frying pan over high heat. Cook chicken, in batches, for 2 minutes each side or until golden.Transfer to a plate.
-
Step 2
Reduce heat to medium. Add celery, onion and garlic to pan. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add cinnamon. Cook for 30 seconds or until fragrant. Return chicken to pan. Add tomatoes, stock and sweet potato. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until chicken is tender and cooked through. Season with salt and pepper. Stir in olives.
-
Step 3
Place couscous in a bowl. Add 1 cup boiling water. Stir to combine. Cover. Stand for 5 minutes. Fluff with a fork to separate grains. Sprinkle with lemon zest.
-
Step 4
Serve chicken on lemon couscous, sprinkled with parsley leaves.
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