This scrumptious Chicken, Spinach, and Sweet Potato Stew will leave everyone cozy and happy. It’s healthy AND delicious comfort food at its best.
So get ready to add this healthy chicken stew to your Autumn/Winter dinner rotation.
NUTRITIONAL INFO PER SERVE (4 serves)
445 Cal | 12 Fats | 47 Carbs | 33g Protein
• 3 sweet potatoes, cut into small chunks
• 190g bag spinach
• 1 tbsp sunflower oil
• 8 chicken thighs, skinless and boneless
• 500mls chicken stock
• 250g can tomatoes
• black pepper to taste
For the spice paste
• 2 onions, chopped finely
• 1 red chilli, chopped finely
• 1 tsp paprika
• 1 tsp fresh garlic, crushed
• thumb-sized piece ginger, grated
• pumpkin seeds, toasted
• the zest of 2-3 lemons
• 4 naan bread, warmed
STEP BY STEP
1) Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
2) Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
3) 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 mins until the chicken starts to colour. Pour over the stock and tomatoes, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
4) Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach, add to the stew and stir. (The sweet potato should be soft enough that it loses its shape a bit when stirred through, giving the stew some thickness)
5) Scatter over the pumpkin seeds and lemon zest, and serve with warm naan bread on the side.
*Will keep in the freezer for up to 3 months.