Ingredients

Method

• 2 sweet potatoes, washed and very thinly sliced
• 2 -3 potatoes, washed and very thinly sliced
•  sea salt and freshly ground black pepper, to taste
• 10 g fresh thyme, torn
• 100 g butter
• 1 stick Woolworths chicken stock concentrate
• 1 Woolworths Moroccan Butterflied chicken
• 2 T olive oil
• 400 g Tenderstem broccoli, blanched
• For the pistachio sprinkle:
• 1 lemon, zested
• 50 g pistachios, chopped
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste
• Ingredients aren't specified.

Method

Ingredients

1. Preheat the oven to 180°C. Layer the potatoes, seasoning, thyme, butter and chicken stock in a deep ovenproof pan or baking dish, large enough to fit the chicken. End with a layer of potato.
2. Pour 1⁄3 cup hot water over the potatoes, then top with the chicken. Drizzle over the olive oil. Roast for 1 hour to 1 hour and 15 minutes, or until the chicken is cooked through and the potatoes are tender.
3. To make the pistachio sprinkle, fry the lemon zest and pistachios in the olive oil and seasoning and toss through the broccoli. Serve with the chicken and potatoes.

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