Chicken and sweet potato stew
This spiced chicken and sweet potato stew is perfect for lazy weekend meals. It’s not spicy, suitable for children, but you can add a couple of pinches of cayenne or chilli flakes, if preferred. Serve it with rice or just crusty bread.
Ingredients
Method
- Heat the oil in a casserole dish, then brown the chicken pieces all over. Transfer them to a plate.
- Meanwhile, cut the chorizo into small cubes. Thinly slice the onion and garlic. Peel and dice the sweet potatoes and red pepper.
- Add the chorizo and onion to the pan and cook for 5 minutes, until the onion has softened and the chorizo has released its fat. Add the garlic, red pepper and the spices, stir for a few seconds, then add the tomatoes. Stir again for a few seconds, then add the chicken stock, passata and sweet potatoes.
- Bring to the boil, then turn down the heat. Put a lid on and cook for about 35 minutes or until the veggies are tender and the chicken has cooked through properly. You might need to add more stock.
- Scatter the coriander leaves on top, then serve.