Instructions

1. Thinly slice the onion and garlic. Cut the red pepper, parsnip & carrot into bite size chunks.
2. Heat some oil in large casserole dish, then fry the chicken until brown and transfer them to a plate.
3. Add the onion and garlic to the pan and gently sauté until soft. Put back the chicken and add all the spices and chipotle paste. Stir for a couple of minutes to coat well, then pour in the tinned tomatoes and about a tin of water (the water should cover the chicken). Add the bay leaf and parsley or coriander, season to taste with salt& pepper, then bring to the boil. Cover and simmer for 20 minutes.
4. Meanwhile, cut the potatoes in half or small chunks.
5. After 20 minutes of cooking, add the potatoes to the stew, stir well and simmer for 15-20 minutes,or until the potatoes are tender.
6. Add the spinach or kale and cook for a further 2-5 minutes.
7. Rest for 5 minutes (covered) before serving.