Chicken Casserole

Ingredients

1 teaspoon olive oil
2 small Spanish onions, diced
200g sweet potato, cubed
2 carrots, sliced
1 tablespoon grated ginger
12 pitted prunes OR dates
1 teaspoon cinnamon
1 teaspoon honey
400mls reduced salt chicken stock
4 medium chicken breasts, diced
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint

Method

1. Pre heat oven to 180°C. Heat oil in large casserole dish over low heat. Add onions and cook for 5 mins. Add sweet potato, carrot and ginger and cook for a further 5 mins. Stir in prunes, cinnamon and honey. Heat through and pour in stock. Lay chicken pieces in liquid and cover dish and cook for 35-40 mins in oven. Stir in herbs and mint at end and serve - even more delicious the next day.