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The ingredients needed to cook Spiced chicken, spinach and sweet potato stew:
- Provide 3 sweet potatoes - peeled and cut into chunks
- You need 1 bag (90 g) spinach
- You need 1 tbs sunflower oil
- Use 8 chicken thighs (skinless and boneless)
- You need 500 mls chicken stock
- Take For the spice paste:
- Take 2 chopped onions
- Provide 1 red chilli chopped
- Provide 1 tsp paprika
- Get 1 Thumb sized piece of grated ginger
- Provide 4 crushed garlic cloves
- Take 2 preserved lemons - deseeded and chopped
- Use To serve:
- Prepare 50 g toasted pumpkin seeds
- Prepare 2-3 preserved lemons - deseeded and chopped
- You need 4 warmed naan breads
Steps to make Spiced chicken, spinach and sweet potato stew:
- Add boiling water to sweet potato and boil for 10 minutes
- Put all paste ingredients in a food processor and blend until very finely chopped. Set aside
- Put spinach in large colander, pour sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam dry
- Return the saucepan to the heat (no need to wash it first), then add the oil followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 minutes until chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Check chicken is cooked. Season with black pepper, add sweet potato. Leave to simmer for 5 minutes. Meanwhile, roughly chop the spinach and add to the stew. (Can be cooled and frozen at this point).
- Scatter over the pumpkin seeds and preserved lemons and serve with warmed Mann bread on the side
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