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Free Range Chicken with Sweet Potato Mash, Silverbeet and Mustard Jus

This delicious recipe is hearty and healthy without sacrificing nutrition, flavour or piling on the kilograms!

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  • 600g chicken tenderloin

  • ½ tsp cumin

  • 1 cloves garlic, crushed

  • ½ handful parsley

  • ½ handful coriander

  • Salt & pepper

  • 2 tbsp of olive oil

  • 320g green beans, blanched

  • 160g shredded silverbeet

  • Salt & pepper (to taste)

  • For the sweet potato mash:

  • 480g sweet potato, peeled & sliced

  • 2L water

  • 1 tbsp olive oil

  • A pinch of salt and pepper

  • For the jus:

  • 1 cup of fresh beef stock

  • 1 tbsp grainy mustard


  • 1.

    Marinate chicken overnight in cumin, garlic, parsley, coriander, salt & pepper and olive oil

  • 2.

    Roast chicken on 175 degrees for 15 minutes

  • 3.

    Bring water to the boil & add sweet potato, cook until soft, then drain and puree

  • 4.

    For the jus, boil stock, add mustard & whisk through

  • 5.

    Steam the green beans and silverbeet


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