Chicken and sweet potato stew is a healthy and filling one pot stew with a spicy kick. Making this easy meal in one pot means that it’s both easy and you’ll have less washing up to do once the cooking is done. Harissa is a North African spice made from roasted red peppers, chillies, herbs and spices. You can find it in most supermarkets – make sure you check the world foods aisle if it’s not with the other cooking sauces. This spicy paste adds a deep and smoky flavour to this chicken and sweet potato stew, and can be used to add a kick to soups and stews, or even make a simple harissa mayonnaise. Chicken and sweet potato stew is a simple but satisfying week-night dinner that the whole family will love.
- 2tbsp sunflower oil
- 1tbsp sugar
- 1kg boneless skinless chicken thigh fillets (about 12), seasoned
- 2 onions, chopped
- 2tbsp harissa paste
- 1 chicken stock pot
- 2tsp sun-dried tomato paste
- 750g sweet potatoes, quartered
- 500 baby spinach leaves
Heat the oven to 180°C. Put the oil and sugar into a heavy-based casserole and heat for a few minutes, until the sugar caramelises and turns golden.
Add the seasoned chicken fillets, cover and cook for 5 minutes without turning, to brown. Turn and cook for 5 more minutes, to brown.
Add the onions and harissa paste, and cook for a few minutes, to soften the onion.
Pour the stock pot into 600ml water and add the tomato paste. Pour this mixture on to the chicken in the pot, then add the sweet potatoes and pile the spinach on top (don’t worry, it will reduce down). Cover and cook in the oven for 1 hour, until the potatoes are tender.