SPICED CHICKEN, SPINACH & SWEET POTATO STEW
Servings: 4 people
Equipment
- chopping board & knife
- large saucepan
- food processor
- jug
- wooden spoon
- frying pan
- colander
Ingredients
- 3 sweet potatoes
- 190 g bag spinach
- 1 tbsp oil
- 8 chicken thighs skinless and boneless
- 500 ml stock
- Spice paste
- 2 onions
- 1 red chilli
- 1 tsp paprika
- Thumb sized piece of ginger
- 4 garlic cloves
- 400 g can tomatoes
Instructions
- Peel potatoes and cut into chunks
- Peel and chop onions
- Deseed chilli and chop finely
- Grate ginger
- Crush garlic
- Put sweet potato into large pan, cover with boiling water and cook for 10 mins.
- Put onions, chilli, ginger, garlic, tinned tomatoes and spices into blender and blend until smooth.
- Put the spinach in colander and pour the sweet potatoes into the colander – the spinach will wilt.
- Leave to steam dry
- Return saucepan to heat, add spice paste and oil.
- Cook for 5 mins until thickened.
- Add the chicken.
- Cook for 15 mins or until chicken starts to colour.
- Pour over stock, bring to boil and simmer for about 20 mins – check chicken is cooked
- Add potatoes, season and simmer for further 10-20 mins
- Chop spinach add to stew, stir through
- Serve with green beans and crusty bread