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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.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 chicken thigh/drumstick
  • 1 onion
  • 1 red or yellow red pepper
  • 1 Tbsp harissa paste
  • 1 Tbsp sun-dried tomato paste
  • 500 ml chicken stock
  • 2 large sweet potatoes
  • 2 large handfuls of baby spinach leaves

Method
 

  1. Thinly slice the onion.
  2. 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.
  3. Meanwhile slice the pepper and dice the sweet potatoes. Add these to the chicken and cook for a further 5 minutes, under cover.
  4. Mix the hot chicken stock with the harissa paste and sun-dried tomatoes and pour over the chicken.
  5. Bring to the boil, cover and gently simmer for 35-45 minutes until the chicken is cooked through and the sweet potatoes are tender.
  6. Add the spinach, cover and cook for a couple of minutes until the leaves have wilted.
  7. Serve warm.