4 skinless chicken breast fillets
1 tsp ground cinnamon
1 tsp ground cumin
1 Tblsp vegetable oil
1 red onion, sliced
250ml chicken stock
2 Tblsp lemon juice
1 Tblsp honey
1 x 300gm can broad beans, drained
6 Turkish apricots, thinly sliced
2 Tblsp chopped coriander
200gm mashing potatoes
3 large carrots, thinly sliced
1 small butternut, peeled & cubed
Method
Cook the potatoes, butternut and carrots together.
Once cooked, drain well and mash.
Keep warm.
Sprinkle the chicken with the combined cinnamon and cumin.
Heat the oil in a large pan.
Fry the chicken about 5 minutes each side on a moderate heat, then remove from the pan.
Fry the onion, in the same pan, until it starts to soften.
Add the stock, honey, apricots and lemon juice and stir well.
Put the chicken pieces back in the pan.
Cover and simmer for 15 minutes.
Remove the chicken from the pan again, and allow to rest.
Tip in the broad beans and coriander and allow 5 minutes to heat through.
Cut the chicken into thick slices on a slight diagonal.
Make a bed of mashed vegetables on each of 4 warmed plates.
Place the chicken slices on top of the mash.
Spoon over the sauce.
Garnish with extra coriander, if desired.
