I’m all about healthy marinades. I mean, adding some extra taste to something by adding a good herb combo.. Why the hell not?
This recipe turns plain boring chicken into a super sweet chick. In a good way.
Matched with walnuts, rainsins and apples and (pan-fried) sweet potatoe fries on the side and we’ve got ourselves a Sunday-night-dinner-winner.
Oh and, would you look at my brand new black oven tray (slash tajine, it has a tajine lid. I die. Cooking galore!). Makes it look all the more appealing, if you ask me.
It takes up to an hour and a half to prepare the lot. So as mentioned before, it’s a Sunday dining kind of thing. Since it takes a while to prep. And we don’t like waiting for dindin on busy ass Mondays now do we? You can watch a movie or do a petite Friends marathon while your chick is in the oven!
You’ll need (serves 2)
- 250 or 300g of chicken breast filet
- 2 apples (I picked one green, Granny Schmidt and one red)
- 2 tsp cinnamon
- 2 tsp cumin
- 1 tbsp coconut oil
- 400g sweet potato
Preheat your oven to 180°C.
Mix two teaspoons of cinnamon with the cumin, salt and pepper and coconut oil. Rub your chicken with the cinnamon and cumin mixture.
Put the chicken breast in an oven tray and put in the oven for about an hour.
Meanwhile cut the apple in parts. I peeled them too, but that’s optional. If you want a bite, leave the peel. Put the apples in a bowl and add the walnuts and cinnamon. Grease the mixture with some coconut oil.
Add the nut and apple mixture to the chicken in the oven for the last 30 minutes.
Now peel the sweet potatoes and cut into fries. Steam them for 15minutes (I already did this part in the morning). Let it cool for a bit.
Put a pan on a heat and add the sweet potato fries. Bake for a few minutes until golden and brown.