What better than a warming, spicy bowl of chicken stew on a cold evening. This modern, tasty recipe is so simple and quick to make and the crunch of the pumpkin seeds make it just a bit different!
Ingredients: serves 4
2 large sweet potatoes/ 3 small ones
3 chicken breasts, chopped into bite size pieces
300ml chicken stock
1 tsp coconut oil
For the spice paste:
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
2cm size piece of ginger grated/ or one frozen cube
4 garlic cloves, chopped or crushed
400g tinned tomatoes
50g pumpkin seeds
Peel the sweet potatoes then cut into bite sized chunks. Steam or boil the potatoes in boiling water until soft when you prick with a fork (approx 10 minutes).
Put all the spice paste ingredients including the tinned tomatoes into a food processor and blend until finely chopped.
Set aside until needed.
Put the spinach into a colander and pour the sweet potatoes and their water over them (whilst standing over a sink) to allow it to wilt.
Put the coconut oil into a large saucepan and then add the spice paste. Cook for a few minutes before adding the chopped chicken.
Cook for about 10 minutes until the chicken starts to colour on the outside then add the stock.
Bring to the boil and then reduce heat and simmer, covered, for 10 minutes minimum but can be left on low heat for as long as is needed. Just stir occasionally to ensure it doesn’t stick.
Once chicken is cooked add the sweet potato and the spinach to the pan and cook through, uncovered, for a further 5 minutes or until the stew is desired consistency.
Serve in bowls with the pumpkin seeds scattered on top. Ideal to eat just on it’s own or serve with some extra green veg. No need for rice as the sweet potato provides plenty of carbs to keep you full and give you energy.