Ingredients


500g potatoes, cubed

500g potatoes, cubed or can of pumpkin puree

2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin

4 skinless, boneless chicken breasts

2 tbsp olive oil

1 tbsp garlic infused oil

200ml low FODMAP chicken stock

2 tsp maple or golden syrup

juice ½ lemon

handful green olives, pitted or whole

20g pack coriander, leaves chopped







Method

 

Boil the potatoes and pumpkin in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.

Lift the chicken out of the pan.  Add the stock, syrup, lemon juice, garlic infused oil and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.

Mash the potatoes and pumpkin* with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.

*If using a can, simply mix through the mash potato.


Recipe adapted from: Good Food

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