Ingredients

• 750 g potatoes
• 250 g carrots (2 large carrots)
• water
• 35 g salt (unsalted)
• 5 g salt (⅚ tsp)
• 1 g black pepper powder (⅓ tsp)
• 2 g ras el hanout (⅔ theelepel)
• 1 g dried parsley
• 100 ml milk
• 25 g butter (unsalted)
• 15 ml olive oil
• 350 g chicken breast
• 2 g salt (⅓ tsp)
• 3 g ras el hanout (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 2 g garlic powder (⅔ tsp)
• 1 g dried parsley
• 0.1 g cinnamon powder
• 250 ml heavy cream
• 25 g tomato paste

Instructions

1. Peel the potatoes and cut into cubes. Peel the carrots and slice them. Put the potatoes and carrots in a pot and fill it halfway with water. Bring the water to a boil and cook the vegetables for 15-20 minutes until tender. Drain the water.

2. Add the butter and mash or blend the vegetables until smooth. Add the salt, black pepper, ras el hanout, dried parsley, and milk. Mix everything well.

3. Heat the butter and olive oil in a pan over medium heat. Add the chicken breast along with the salt, ras el hanout, cayenne pepper, garlic powder, dried parsley, and cinnamon powder. Cook the chicken for 6-7 minutes, flipping halfway through.

4. Remove the chicken from the pan and set aside.

5. Using the same pan, add the heavy cream and tomato paste. Stir well and let the sauce thicken over high heat for 5-7 minutes, stir regularly.

6. Lower the heat and add the chicken back to the pan. Let it simmer for another 2-3 minutes.