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BBQ Chicken and Sweet Potato Stew

Looking for a delicious way to use up leftover grilled or barbecued chicken? This BBQ chicken and sweet potato stew is the ultimate comfort food: hearty, healthy, and packed with smoky flavours. Perfect for busy weeknights, this stew is loaded with protein, veggies and bold spices. Serve it with fluffy rice, warm flatbread, or even crusty bread to soak up the rich sauce.  
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 BBQ chicken thighs or drumsticks cooked
  • 1 onion
  • 2 cloves garlic
  • 2 sweet potatoes
  • 2 carrots
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 Tbsp tomato purée
  • 1 tin chopped tomatoes 400 g
  • 1 chicken stock cube
  • 1 cup chopped kale cavolo nero or savoy cabbage
  • 2 Tbsp chopped fresh parsley

Method
 

  1. Peel and dice the sweet potatoes and carrots. Chop the onion and garlic finely.
  2. Heat a little olive oil in a large pan. Sauté the onion for about 5 minutes until soft, then add the garlic, smoked paprika and cumin seeds. Stir for 30 seconds to release the flavours.
  3. Add the carrot and sweet potato pieces. Stir for 2–3 minutes to coat in the spices, then mix in the tomato purée.
  4. Pour in the chopped tomatoes and enough water to cover the vegetables.
  5. Add the stock cube, bring to a boil, then reduce heat.
  6. Cover and simmer for 20 minutes until the vegetables are tender.
  7. While the stew cooks, remove the meat from the chicken thighs or drumsticks and cut into chunks.
  8. When the veggies are tender, stir in the chopped kale or cabbage and cook for another 5 minutes.
  9. Add the chicken pieces, warm through for a couple of minutes, then serve with a sprinkle of fresh parsley.