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INGREDIENTS

1-2 tablespoons of olive oil
1 onion, sliced
2 cloves of garlic, crushed
1 tsp of cinnamon
1 cm of fresh ginger, finely chopped
1 cup of pitted prunes
1 cup of green pitted olives
¼ cup of apple cider vinegar
2 cups of chicken or veggie stock

For the Morrocon Chicken
6 organic chicken drumsticks

For the Morrocon Vegetarian/Vegan Option
1 carrot, chopped into chunks
1 parsnip, chopped into chunks
1 sweet potato, chopped into chunks

To Serve
½ cup of fresh coriander and or parsley, roughly chopped
1 cup of spinach
1 tablespoon of sliced almonds
1 lemon, zested (optional)
Himalayan salt and cracked black pepper to season

Suitable for:
Lunch | Dinner

METHOD

For the Moroccan Chicken
Add 1 tablespoon of olive oil to a large frypan and warm over a medium heat. Brown your chicken drumsticks. Place the chicken in a slow cooker. Add the other tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Stir through the cinnamon. Add the stock and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 6 hours.

For the Moroccan Vegetarian/Vegan option
Add one tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Add the carrot, parsnip and sweet potato and brown for five minutes. Stir through the cinnamon. Add the stock and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 3 hours.

Please note:
For both options it’s preferable to add the prunes and olives half way through cooking, however if you are unable to do this then adding them to the slow cooker at the beginning is fine. Stir through spinach just before serving.

Scatter with fresh coriander, almonds, lemon zest, season with salt and pepper.

 

NOTES

The prunes in this recipe are a great source of fibre which will help keep your bowels regular. Regular elimination is essential for healthy skin as this is how your body eliminates the toxins and waste hormones that may otherwise negatively impact your skin.

INGREDIENTS

Makes 8

2 medium sweet potatos (kumara), grated (produces approx 6 cups)
4 spring onions, finely chopped
3-4 eggs, lightly beaten (4 if small eggs)
A handful of basil or parsley (or mixture of both) – optional
2 tablespoon of rice flour
Himalayan salt and cracked black pepper
Olive oil (for brushing)

FOR ONE SERVING
75g smoked salmon
1/2 to 1 cup spinach leaves
Fresh basil
1/4 cup of pickled beetroot

DRESSING TO SERVE
Creamy Avo Sauce

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options
We have served these with salmon, however they can be served with most other animal or plant based proteins. 

 

 

Freezer Friendly
These are best stored in the freezer with baking paper between them so they don’t stick. They can be kept in the freezer for 3-4 months. When using take from the freezer with enough time to thaw. Then reheat in the oven at 180 degrees celsius for 5-10 mins or in a fry pan on medium heat. 

METHOD

Preheat oven to 200 degrees celsius.

Line an oven tray with baking paper and brush with olive oil.

Grate the sweet potato – either by hand or in a food processor. Place in a large mixing bowl and add all other ingredients. Mix well.

Place large spoonfuls of the mixture on to the prepared baking tray and flatten. Ideally they should be 10 to 12 centimetres in diameter.

After 10 minutes of cooking brush them with a little olive oil and return to the oven for another 10 minutes.

Serve 2 rostis with other ingredients listed.

NOTES

Sweet potato is full of skin friendly vitamins and minerals. Vitamin A is particularly high and helps with skin healing, perfect for those who need support in this way. 

In these rostis you can use any type of sweet potato, we have tried it with both purple and orange and both work well.

We also love these as a snack, just top with your favourite topping, some avocado or sauerkraut and enjoy!

This meal can be made vegetarian by swapping the protein for a plant based option. It can not be made vegan as there is no replacement for the eggs in the Sweet Potato Rostis. We would instead recommend for those who follow a vegan diet to just cube and roast the sweet potatoes instead of making rostis.

CARRY-OVER NOTES

Store in an airtight container in the fridge. Use 1-2 rostis for breakfast on Day 4 and 5, use 2 for dinner on Day 4 and 2 for lunch on Day 5.

OTHER ELEMENTS

Click the images below to view the recipes for the Avo Sauce and the Pickled Beetroot.