Taken from Free-From Food for Family & Friends (opens in new tab) (£25; Harper Collins)
Method
Preheat the oven to 180·C (350·F), gas mark 4
Peel the sweet potato and chop into 2.5cm chunks. Finely chop the onion and celery, crush the garlic and slice the chicken into cubes the same size as the sweet potato pieces
Heat the olive oil in a heavy-based ovenproof frying pan or casserole dish. When the oil is hot, fry the chicken over a medium heat for 5-6 minutes or until lightly browned on each side and then scoop out with a slotted spoon and set aside. Add the onion to the pan or dish with the celery, garlic and sweet potato and fry over a low heat for 10 minutes or until the onion has softened and all the vegetables are lightly golden
Return the chicken to the pan, pour over the tinned tomatoes and then stir in the marmalade, lemon juice, tomato puree and oregano. Season generously with salt and pepper and transfer to the oven, leaving to cook, uncovered, for 40 minutes or until the chicken is cooked though but tender and the sauce is bubbling and thick
Ingredients
- 1 sweet potato
- 1 large white onion
- 2 sticks of celery
- 1 fat clove of garlic
- 4 skinless chicken breasts
- 2 tbsp olive oil
- 1x 400g tin of chopped tomatoes
- 3 tbsp marmalade
- 1tbsp lemon juice
- ½ tbsp tomato puree
- Leaves from 6 oregano stems
- Sea salt flakes and freshly ground black pepper
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