Creole Chicken Fricassée with Sweet Potato Purée
This Creole chicken fricassée with sweet potato purée recipe was adapted by chef Jérémie Jean-Baptiste.
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Ingredients
- 1 kg chicken breast
- 10 g salt and pepper
- 10 g minced garlic
- 5 g thyme
- Juice of 3 limes: Zest and use the juice to season the meat
- 1800 g sweet potato
- 1 litre milk
- 450 g butter
- Lime zest
- 250 g carrots
- 150 g minced onions
- 30 g minced garlic
- 500 ml chicken stock
- 500 ml coconut milk
- 1 bunch parsley
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