Mix together a 400g tin of tomatoes, 1 tbs each of fresh coriander and fresh parsley, 2 cloves of garlic, 1 tsp each of cumin, ground coriander and paprika, ½ tsp cayenne pepper (or to taste) and the juice of a lime.
Peel 2 large sweet potatoes and cut into large chunks.
Scrub 2 large regular potatoes and cut into pieces slightly smaller than the sweet potatoes.
Place the potato chunks and 4 chicken fillets (without skin) into an ovenproof bowl and cover with the tomato mixture.
Cover and marinade for at least one hour but overnight, in the fridge, if possible.
Cook at 180 degrees for 40 minutes or until chicken is cooked through. Serve with a green salad and cous cous.
Makes 4 servings.
2½ totals or 230 calories, 4.5g fat and 18g carbs.
Thanks to tescodiets.com who have provided this article.