14g fibreper serving
38g proteinper serving
Chicken and Sweet Potato Stew with Spinach
Ingredients
Serves 4- 500gboneless, skinless chicken thighs, cut into chunks
- 2 tbspolive oil
- 1onion, chopped
- 1carrot, diced
- 2garlic cloves, crushed
- 1 tspsweet paprika
- 1 tspground cumin
- 500gsweet potato, peeled and cut into 3cm chunks
- 1 x 400gtin chopped tomatoes
- 1 x 400gtin chickpeas, drained and rinsed
- 400mlchicken stock
- 150gspinach
- fine salt
- black pepper
- crusty bread or cooked rice (optional)
- 4 tbspGreek yoghurt (optional)
Method
- Heat the olive oil in a large lidded pan over a medium-high heat. Season the chicken with fine salt and black pepper and brown it for 5 minutes, turning once, until golden in places. Push it to one side of the pan.
- Add the onion and carrot and cook for 5 minutes until softening, then stir in the garlic, paprika and cumin for 1 minute until fragrant.
- Add the sweet potato, chopped tomatoes, chickpeas and stock. Bring to a simmer, cover, and cook for 20 minutes until the sweet potato is soft enough to crush against the side of the pan.
- Take the lid off and simmer for 5 more minutes to thicken the broth. Crush a few pieces of sweet potato into it with the back of a spoon; that is what makes it thick and glossy without any flour.
- Stir in the spinach a handful at a time until it wilts, about 2 minutes. Taste and season. Serve in bowls with bread or rice and a spoon of yoghurt for anyone who wants it.
Per serving
- kcal
- 514
- protein
- 37.7g
- fibre
- 13.6g
- carbs
- 55.7g
- fat
- 14.4g
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