Moroccan Roasted

How To Make It

1. Preheat oven to 180°C. Place sweet potato and 2 teaspoons of the oil in a baking dish and toss to coat. Roast for 40 minutes or until tender.
2. Meanwhile, place the chicken breast fillet in a small ovenproof dish. Drizzle with 1 teaspoon of the oil. Cover with foil and roast for 35 minutes or until cooked through. Set aside.
3. Pour remaining oil into a flameproof casserole dish or large heavy-based saucepan over a medium heat. Add the onion and cook until soft, stirring occasionally. Add garlic, cumin and chilli powder and cook, stirring for 1 minute. Add sweet potato, ginger and stock. Bring to the boil and simmer for 20 minutes. Use a stick blender or food processor (see TIPS) to process the soup until smooth. Pour soup back into the flameproof casserole dish.
4. Shred the chicken and add to the soup. Add milk and heat gently, stirring continuously. Serve the soup topped with mint and coriander leaves and sprinkled with dukkah.

TIPS

1. If pureeing the soup in a food processor, process in batches
2. The soup freezes well so make a big batch and you can pull out of the freezer at a later date for a quick lunch or supper!