Orange liqueur chicken with sweet potatoes

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 3 tbsp olive oil
• 4 garlic cloves
• 2 small onions
• 4 sweet potatoes
• 1 pinch(s) of anise powder
• 250 ml orange juice, freshly squeezed
• 150 ml orange liqueur
• 1 sprig(s) rosemary
• 100 g green olives, pitted
• 1 tbsp sugar
• 2 tbsp milk
• Paprika powder, sweet

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Wash the chicken breast fillets, pat dry, season with salt and pepper, and sear on both sides in 1 tablespoon of oil. Place the meat in a roasting pan and preheat the oven to 180°C (top/bottom heat). Slice two garlic cloves and one onion and add them to the roasting pan. Cut the other onion into eighths and set aside. Peel and eighth the sweet potatoes, then place them on a baking sheet. Dice two garlic cloves and sprinkle over the sweet potatoes, drizzle with 1 tablespoon of olive oil, and bake in the oven for 40 minutes. Mix the anise, 200 ml of orange juice, and orange liqueur and reduce by about half. Place the chicken breast fillets in the oven and cook for a quarter of an hour. Place the rosemary sprig in the roasting pan and cook with the meat for another 15 minutes. Meanwhile, gradually add the orange liqueur mixture. Add the olives to the roasting pan and cook for another 10 minutes. Fry the onion wedges in 1 tablespoon of oil, sprinkle with sugar, and stir until caramelized. Add 50 ml of orange juice and reduce over high heat. Season with anise. Keep the onion wedges, chicken fillets, and olives warm. Roughly puree the meat juices with the braised onions from the roasting pan to make a sauce. If necessary, add a little more orange juice or milk to create a creamy vegetable sauce. Season with salt, pepper, and paprika. Serve the orange liqueur chicken with onions, olives, and sweet potato wedges, along with the sauce.