Harissa Chicken and sweet potato stew
For a midweek supper a comforting, one-pot stew is the ideal meal. This Harissa Chicken and sweet potato stew is super easy to make, slightly spiced and truly yummy! Serve it with a crispy salad and perhaps some flat bread.
Ingredients
Method
- Thinly slice the onion.
- Heat the oil in a casserole dish and gently sauté the onion for five minute. Add the chicken and cook for 10 minutes until lightly browned. Keep turning them over.
- Meanwhile slice the pepper and dice the sweet potatoes. Add these to the chicken and cook for a further 5 minutes, under cover.
- Mix the hot chicken stock with the harissa paste and sun-dried tomatoes and pour over the chicken.
- Bring to the boil, cover and gently simmer for 35-45 minutes until the chicken is cooked through and the sweet potatoes are tender.
- Add the spinach, cover and cook for a couple of minutes until the leaves have wilted.
- Serve warm.