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Spiced chicken, spinach and sweet potato stew
Spiced chicken, spinach and sweet potato stew

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The ingredients needed to cook Spiced chicken, spinach and sweet potato stew:
  1. Provide 3 sweet potatoes - peeled and cut into chunks
  2. You need 1 bag (90 g) spinach
  3. Use 1 tbs sunflower oil
  4. Provide 8 chicken thighs (skinless and boneless)
  5. You need 500 mls chicken stock
  6. You need For the spice paste:
  7. Get 2 chopped onions
  8. You need 1 red chilli chopped
  9. Provide 1 tsp paprika
  10. Take 1 Thumb sized piece of grated ginger
  11. Use 4 crushed garlic cloves
  12. You need 2 preserved lemons - deseeded and chopped
  13. Take To serve:
  14. Provide 50 g toasted pumpkin seeds
  15. You need 2-3 preserved lemons - deseeded and chopped
  16. Take 4 warmed naan breads
Steps to make Spiced chicken, spinach and sweet potato stew:
  1. Add boiling water to sweet potato and boil for 10 minutes
  2. Put all paste ingredients in a food processor and blend until very finely chopped. Set aside
  3. 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
  4. 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.
  5. 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).
  6. Scatter over the pumpkin seeds and preserved lemons and serve with warmed Mann bread on the side

The stew came out quite bland. When comparing with other Obe Ata recipes, they use loads spices and herbs, ranging from cilantro and thyme to garlic, ginger, and curry powder. Transfer the sweet potatoes, spinach salad, and chicken to individual plates and serve the remaining vinaigrette on the side. Season and toss the sweet potato wedges. Line a plate with paper towels for the pancetta-radicchio mixture.

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