Sweet potato pan with coconut chicken and broccoli

Ingredients for 4 servings:

• 2 m.-sized sweet potatoes
• 1 broccoli
• 1 thin leek(s)
• 10 g ginger
• 1 can coconut milk, approx. 400 ml
• 1 tbsp clarified butter
• ½ lemon(s), juice
• Cumin powder
• salt and pepper
• 400 g chicken breast fillet(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the broccoli into small florets. Blanch briefly in salted water, drain, and reserving any liquid (see tip). Rinse the broccoli in a sieve with ice-cold water. Peel the sweet potatoes and ginger. Cut the potatoes into small cubes and the ginger into fine sticks. Cut the leek into rings and wash thoroughly in a sieve under running water, draining well. Cut the chicken breast fillets into strips. Heat the clarified butter in a deep pan, fry the chicken strips vigorously on all sides, and remove from the pan. Fry the sweet potatoes, ginger, broccoli, and leek rings in the pan over medium heat for about 5 minutes. Add the coconut milk and spices. Season to taste with lemon juice. Continue simmering until the vegetables are tender. Finally, stir in the chicken strips, heat through, and serve. Tip: If you need more liquid, you can add a few spoonfuls of vegetable stock to the coconut milk.