By Karen Lindsey & Professor Fionnuala McAuliffe

Serves 4


1 tbsp olive oil

20 baby onions

2 sweet potatoes cut into bite-size chunks

2 carrots, peeled and cut into bite-size chunks

1 tbsp grated ginger

1 tsp ground cinnamon

1 tsp honey

375ml chicken stock

Freshly ground black pepper

4 skinless and boneless chicken breast fillets, cut into quarters

2 tbsp chopped coriander

2 tbsp chopped mint



Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large oven-proof casserole pot over a low heat, add the onions and cook for 5 minutes.

  1. Add the sweet potatoes, carrots and ginger and cook for a further 5 minutes.
  2. Stir in the cinnamon and honey. Allow to heat through, then pour over the stock and season with pepper.
  3. Place the chicken pieces in the pot, cover with a lid and cook in the oven for 35-40 minutes or until the chicken is cooked through. Stir in the coriander and mint and serve.