Chicken and Sweet Potato Stew with Spinach

• 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

1. 1Heat 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.
2. 2Add the onion and carrot and cook for 5 minutes until softening, then stir in the garlic, paprika and cumin for 1 minute until fragrant.
3. 3Add 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.
4. 4Take 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.
5. 5Stir 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