Joe's Spiced chicken, spinach & sweet potato stew

Mon, 3 July 2017

INGREDIENTS:

3 sweet potatoes cut into chunks
200g leaf spinach

1 tbsp. rapeseed oil
8 chicken thighs, skinless and boneless

500ml chicken stock
For the spice paste

2 red onions, sliced
1 red chili, chopped

1 tsp paprika
1 inch sized piece ginger peeled and, grated

400g can tomatoes
2 preserved lemons, deseeded and chopped

To serve

Pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

METHOD:

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.

Cook sweet potatoes in salted water until tender, drain into a colander and let air 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 mins until the chicken starts to colour. Pour over the stock; bring to the boil and leave to simmer for 10 mins, stirring occasionally.

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 and spinach. Leave to simmer for a further 5 mins.

Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.