Baked chicken filet with sweet potato puree and cranberries

Name: Baked chicken filet with sweet potato puree and cranberries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 4 Stem(s) Thyme; 2 TABLESPOONS Maple syrup; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 4 Chicken fillets (approx. 150 g each); 1 TABLESPOON Sunflower oil; 1 TEASPOON Flour; 150 ml Vegetable broth; 4 TABLESPOONS thickened cranberries; 7-10 Tbsp Pepper; 1 kg Sweet potatoes; 50 g Butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
4 Stem(s) Thyme
2 TABLESPOONS Maple syrup
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
4 Chicken fillets (approx. 150 g each)
1 TABLESPOON Sunflower oil
1 TEASPOON Flour
150 ml Vegetable broth
4 TABLESPOONS thickened cranberries
7-10 Tbsp Pepper
1 kg Sweet potatoes
50 g Butter

Directions

1
Peel and chop the onion. Wash the thyme, shake dry and remove the leaves from the stems. Mix maple syrup and lemon juice, season with salt, chilli and thyme. Wash the meat, dab dry. Heat oil in a pan. Sauté the meat for approx. 3 minutes while turning it over
2
Place the meat in an ovenproof dish and coat all around with the prepared marinade. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes
3
In the meantime, peel, wash and roughly dice the sweet potatoes. Cook in boiling salted water for about 15 minutes until soft
4
Fry the onion cubes in the frying fat for about 4 minutes while turning. Dust with flour and deglaze with stock while stirring. Bring to the boil and stir in cranberries. Season to taste with salt and pepper. Keep sauce warm
5
Drain the potatoes and collect the liquid. Add butter and 200 ml cooking liquid to the potatoes and mash the potatoes finely. Arrange meat, sauce and puree