Our Recipes

Ingredients

1 tbsp olive oil
20 baby onions (bite sized)
2 orange Beauregard kumara
2 carrots
1 tbsp grated ginger
12 pitted prunes
1 tsp ground cinnamon
1 tsp honey
1 1/2 cups vegetable or chicken stock
freshly ground black pepper
4 skinless chicken breast fillets
2 tbsp coriander leaves
2 tbsp mint, chopped

Method

Cooking Instructions

Preheat then oven to 180 degrees Celsius. Using a casserole dish suitable for stove top and oven, heat oil over a low heat and add onions and cook for 5 minutes. Add the kumara, carrots and ginger and cook for a further 5 minutes, or until the vegetables start to colour a little. Stir in the prunes, cinnamon and honey. Allow to heat through, then pour in the stock and season with pepper. Lay the chicken pieces in the liquid, then cover the dish and cook in the oven for 35 to 40 minutes, or until the chicken is cooked through. Stir in the coriander and mint and serve with couscous.