Moroccan chicken w roast sweet potato + sauted capsicum
We use RSPCA approved chicken and marinade for 24 hours in a paste made from chopped basil, mint and coriander with garlic, turmeric and a little extra virgin olive oil. We then simmer the chicken in a tomato and lemon sauce with a hint of chilli to perfectly complement the herbs. Lastly we add roasted sweet potato and sautéed capsicum masala.
Ingredients
Chicken thigh (28%), tomato (24%), sweet potato (19%), capsicum (19%), lemon juice, onion, rice malt syrup, E V olive oil, garlic, mint, coriander, basil, turmeric, cardamon, cloves, chili, salt, GF stock, pepper.
Preparation
Defrost + heat.
Nutrition
| Meal Type | Chicken |
|---|---|
| Dietary Requirements | Gluten Free, Dairy Free, Nut Free |
| Weight (g) | 390 |
| Serves | 1 |
| Energy | 342 cal |
| Protein | 25g |
| Fat | 15g |
| Saturated fats | 4g |
| Carbs | 25g |
| Sugar | 18g |
| Sodium | 504 mg |
| Dietary Fibre | 5g |
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