Spiced chicken, spinach and sweet potato stew. Put the sweet potato in a large, deep saucepan over a high heat. Meanwhile, put all the paste Season with black pepper, then add the sweet potato. Put the sweet potato in a large, deep saucepan over a high heat.
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Meanwhile, put the onions, garlic, ginger and a few coriander leaves in a blender Add the spinach and stir in, until it wilts.
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Put the sweet potato in a large, deep saucepan over a high heat. Meanwhile, put all the paste Season with black pepper, then add the sweet potato. Put the sweet potato in a large, deep saucepan over a high heat.
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Composition for Spiced chicken, spinach and sweet potato stew:
- Prepare 3 sweet potatoes - peeled and cut into chunks.
- Require 1 bag (90 g) - spinach.
- Require 1 tbs - sunflower oil.
- Need 8 chicken thighs (skinless and boneless).
- Need 500 mls for chicken stock.
- Prepare of For the spice paste:.
- Need 2 for chopped onions.
- You need 1 red chilli chopped.
- Require 1 tsp paprika.
- Need 1 of Thumb sized piece of grated ginger.
- Provide 4 crushed garlic cloves.
- Need 2 preserved lemons - deseeded and chopped.
- Prepare for To serve:.
- Need 50 g toasted pumpkin seeds.
- You need 2-3 preserved lemons - deseeded and chopped.
- Require 4 - warmed naan breads.
Fold in the remaining coriander leaves, and serve with the pickles, yoghurt and poppadoms. Because this stew has potatoes right in it, you don't have to serve it over anything. Try and find those adorable little baby potatoes, which are so damn cute, and A bowl of this Indian Spiced Chicken and Potato Stew is comforting and filling while delivering a flavorful Indian-inspired mix of spices. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño.
Spiced chicken, spinach and sweet potato stew process:
- Add boiling water to sweet potato and boil for 10 minutes.
- Put all paste ingredients in a food processor and blend until very finely chopped. Set aside.
- Put spinach in large colander, pour sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam dry.
- Return the saucepan to the heat (no need to wash it first), then add the oil followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 minutes until chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally..
- Check chicken is cooked. Season with black pepper, add sweet potato. Leave to simmer for 5 minutes. Meanwhile, roughly chop the spinach and add to the stew. (Can be cooled and frozen at this point)..
- Scatter over the pumpkin seeds and preserved lemons and serve with warmed Mann bread on the side.
Gradually add spinach, stirring until wilted. Chickpea Sweet Potato Stew with Fresh Spinach mixed in just before serving is a delicious and filling dish you can enjoy with almost no effort. You can even prepare the vegetables the night before and simply set the slow cooker insert into the slow cooker and dinner will be ready when you get home. This Moroccan stew with chickpeas and sweet potatoes is an easy plant based dinner recipe: it's incredibly flavorful featuring a blend of Moroccan And it's full of nutrient rich vegetables: sweet potatoes, chickpeas, tomatoes and spinach. We like to serve it with quinoa for a delicious plant.
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