Fried chicken fillets with a cranberry sauce and sweet potato mash

Ingredients for 4 servings:

• 2 small onions, diced
• 5 stalks of thyme
• 1 tbsp beet syrup, OR:
• 2 tbsp maple syrup
• 1 tbsp cranberries (wild cranberries) from the jar
• ½ lemon(s), juice
• n. B. Salt
• e.g. chili flakes
• n. B. Pfeffer
• 16 chicken breast fillets (inner fillets)
• 1 tbsp oil
• 2 tsp flour
• 150 ml vegetable stock
• 1 tsp mustard
• 1 tsp tomato paste
• 100 ml cream
• 1 kg sweet potatoes, diced
• 2 tbsp butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

it’s worth the effort, but it’s not as big as it sounds

Heat the oil in a pan and quickly sear the meat on all sides. Do not clean the pan, just remove the meat. Preheat oven to 150°C. Bring a pot of salted water to a boil, and when it boils, cook the sweet potato cubes for 15 minutes until soft. Grease a casserole dish with a little oil or butter and place the meat in it. Mix the sugar beet molasses (or maple syrup) with the lemon juice and season with salt, chili, and thyme (it should taste sweet and spicy). Brush the meat with this mixture and place it in the preheated oven for 15 minutes. Meanwhile, in the pan with the remaining fat, fry the onions until browned, sprinkle with the flour, add the tomato paste and mustard, deglaze with the stock, stir in the cranberries, stir in the cream, season with salt and pepper—and chili, if you like—and keep warm. Drain the sweet potatoes and reserve 200 ml of the cooking liquid. Add this to the sweet potatoes along with the butter and mash well. Season with a little salt. Serve the meat with the sauce and mashed sweet potatoes.