Sticky Marmalade Chicken With Sweet Potato Mash
Over a year ago
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Ingredients
- 6 skinless, boneless chicken breasts
- 2-3 tbsp. olive oil
- 300 ml chicken stock
- 400g marmalade
- 2 tbsp. fresh thyme or 1 teaspoon dried thyme
- 1 Zest and juice of orange
- Salt and freshly ground black pepper
- 4 kg sweet potato ΓΒ’Γ’β¬Òβ¬Ε peeled and roughly chopped
- 2 kg white potato ΓΒ’Γ’β¬Òβ¬Ε peeled and roughly chopped
- pinch nutmeg
Accompaniment
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Description
This is a tasty main course dish perfect for Seder night, as it requires few ingredients, it is straightforward to serve and it can be eaten hot, cold or warm.
Method
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1
1) Cook the different potatoes in separate saucepans. Bring to the boil and simmer until soft. Drain and mash. Mix the two potatoes while hot and season well with salt and freshly ground black pepper and a little nutmeg.
2) Heat a large frying pan with the olive oil. Season the chicken breasts with salt and pepper.
3) SautΓ© the chicken breasts in the oil for about 8- 10 minutes turning once until golden.
4) Add the stock, jam, zest and orange juice. Bring to the boil, cover and simmer for 5 minutes. Remove the chicken and boil the sauce hard to reduce to a syrupy consistency.
5) Return the chicken to the frying pan and mix the sticky reduced sauce over the chicken. Leave on a low light covered until ready to serve.
To serve the stylish way: Place a generous helping of mashed potato on a plate, top with the chicken and coat with the sticky marmalade gravy.
Garnish with sprigs of fresh thyme.
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