4 (approx 600g) boneless, skinless chicken breast (organic if you can if not; at least free range)
1 red onion
600g potato peeled
4 Cups of broccoli
2 large courgettes chopped
4 large carrots chopped
2 tablespoons olive oil
4 tsp of Moroccan spices
fresh mint
4 cups of shredded silverbeet
Jerusalem artichoke mash -serves 4:
400g Jerusalem artichoke peeled and cubed
Little bit of olive oil
4 Tbsp of avocado
Step 1 Preheat the oven to 180oC. Cut the chicken into bite-sized pieces, finely chop the onion and cube the potato. Step 2 Heat the oil in a pan and cook the onion until tender. Add the Moroccan seasoning and cook for a further minute. Increase the heat and add the chicken and brown on each side. Step 3 Transfer to a casserole dish and add the Moroccan spices, carrots, courgettes, broccoli and potato with enough water to almost cover the food in the dish. Cover and cook for 20 minutes. Step 4 meanwhile peel and chop the artichoke into cubes and boil in a pan with a little bit of water until soft. Drain, then return to the pan with a little bit of olive oil. Step 5 once soft and mushy remove and put in a bowl, with the avocado and mash until smooth. Step 6 serve the Moroccan chicken by spooning out the ingredients onto a plate next to the artichoke mash.
ALTERATION: TO MAKE VEGETARIAN/VEGAN: Remove the chicken and replace with 1 packet of TONZU tofu chopped into squares. Reduce the potato to 400g and add in a can of lentils rinsed and drained. Don’t pan fry the tofu or lentils first, just stick them in with the vegetables.
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