Chicken pan with sweet potatoes

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 2 onions
• 1 clove(s) garlic
• 2 red bell peppers
• 1 zucchini
• 250 ml coconut milk, or cream or cremefine for cooking
• 1,000 g sweet potatoes
• 1 tbsp ginger root, peeled and grated
• Salt
• pepper
• 1 tsp cumin
• 1 tbsp curry powder
• 1 tbsp paprika powder, sweet
• 1 tbsp mustard, medium hot
• 2 tbsp honey
• Olive oil or rapeseed oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and slice the onion. Peel and press the garlic. Peel and dice the bell peppers, zucchini, and sweet potatoes (approx. 1×1 cm). Carefully wash and roughly dice the chicken breast fillet. Heat oil in a large pan or roasting pan, fry the onions, garlic, and chicken breast pieces until well browned, and season with salt and pepper. Add the diced vegetables and season with paprika, cumin, and curry powder. Simmer for 10 minutes with the lid closed. Then deglaze with the coconut milk and season with honey and mustard. Simmer for another 10 minutes with the lid closed over medium heat. Season again with salt and pepper if desired. This dish can be complemented with baguette or flatbread.