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Cinnamon braised chicken with sweet potato and olives
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try succulent chicken thighs braised in a flavorful cinnamon sauce for a heart-healthy meal.
Ingredients:
  • 36.80 gm vegetable oil
  • 800g chicken thigh fillets, trimmed,cut into thirds
  • 2 celery stalks, sliced
  • 1 brown onion, chopped
  • 10.00 gm ground cinnamon
  • 400g can cherry tomatoes in juice
  • 255.00 gm salt reduced chicken style liquid stock
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 82.50 ml pitted kalamata olives
  • 250.00 ml couscous
  • Lemon zest, to serve
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a large, deep frying pan, heat oil over high heat. Brown chicken in batches for 2 minutes on each side or until golden. Transfer to a plate.
  • Lower the heat and toss in celery, onion, and garlic. Let them cook for 5 minutes until the onion softens. Sprinkle in cinnamon and cook for 30 seconds until it releases its aroma. Mix in the chicken, tomatoes, stock, and sweet potato. Cover the pan and bring it to a boil, then simmer on low heat for 20 minutes, stirring occasionally, until the chicken is fully cooked and tender. Season with salt and pepper, then add olives. Enjoy!
  • In a bowl, combine couscous with 1 cup boiling water. Cover and let stand for 5 minutes. Fluff with a fork to separate grains, then sprinkle with lemon zest. Enjoy!
  • Present the chicken over a bed of fluffy lemon-infused couscous, then garnish with fresh parsley leaves.

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