Chicken & Sweet Potato Bake with Olives & Preserved Lemon

INGREDIENTS

2 tbsp

ghee or coconut oil

chicken breasts, cut up into 2-3 cm pieces (skin can be left on)

large brown onion, diced

large sweet potato, diced into cubes (about 3 cups)

1/4

preserved lemon, diced finely (OR zest of 1 lemon and 2 tablespoons of lemon juice)

3 cloves

garlic, diced finely

1/3 cup

Spanish black olives, sliced

medium Roma tomatoes, diced

1 tsp

mild curry powder

1/2 tsp

ground cumin

1/2 tsp

sweet or mild paprika

1/2 tsp

ground coriander seed (optional)

bay leaf

1 tsp

sea salt

1 cup

water

chopped fresh coriander (cilantro) or parsley to garnish