Cinnamon braised chicken with sweet potato and olives

Cinnamon braised chicken with sweet potato and olives

Ingredients (4 servings)

2 tablespoons olive oil

800g chicken thigh fillets, trimmed, cut into thirds

2 celery stalks, sliced

1 brown onion, chopped

2 garlic cloves, crushed

1 tablespoon ground cinnamon

400g can cherry tomatoes

1 cup chicken stock

400g sweet potato, peeled, cut into 2cm pieces

1/3 cup pitted olives


Heat oil in a large, deep frying pan over high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to a plate.

Reduce heat to medium. Add celery, onion and garlic to pan. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add cinnamon. Cook for 30 seconds or until fragrant. Return chicken to pan. Add tomatoes, stock and sweet potato. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until chicken is tender and cooked through. Season with salt and pepper. Stir in olives.

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