By Karen Lindsey & Professor Fionnuala McAuliffe
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.
- Add the sweet potatoes, carrots and ginger and cook for a further 5 minutes.
- Stir in the cinnamon and honey. Allow to heat through, then pour over the stock and season with pepper.
- 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.