Instructions

1. Heat the oil in a large casserole dish and cook the chicken for 5-8 minutes. Meanwhile prepare the veggies: finely slice onion and garlic, chop the pepper and the tomato.
2. When the chicken legs are light brown, remove them to a plate.
3. Add the onion and garlic to the dish and gently fry until soft. Add the spices, stir for a minute, then add the tomato purée and the tomatoes. Cook for a couple of minutes, stirring.
4. Put the chicken back, coat them well with the spiced paste. Pour over enough boiling water to cover the chicken completely. Season with salt and pepper. Bring to the boil, cover, then gently cook for 30 minutes over low heat.
5. Dice the sweet potatoes and add to the stew. Cook for another 25-30 minutes until soft.
6. By now you should have a thick sauce - if not, reduce it by turning up the heat and removing the lid. Cook for 5-10 minutes until you get a thick stew.
7. Rinse the spinach then add it to the stew. Put the lid on and cook for 2 minutes. Let it rest for a couple of minutes, then serve.