Roasted Sweet Potato and Ginger Garlic Chicken Stew
with Lime and Spinach
Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Sweet Potato & Chicken Stew in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Coconut Milk
100
Baby Spinach
1
Chicken Stock Powder
1
Echalion Shallot
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
260
Diced Chicken Thigh
30
Tomato Puree
1
Sweet Potato
2
Garlic Clove
½
Red Chilli
½
Lime
1
Ginger Puree
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel!). b) Pop the potatoes on a low sided wide baking tray. c) Drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer. d) Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through cooking. e) Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) Once hot, add the diced chicken thighs, season with salt and pepper and stir-fry until browned, 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) While the chicken cooks, halve, peel and thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Thinly slice half the chilli and finely chop the rest. d) Zest and halve the lime.
a) Once the chicken is browned, add the shallot to the pan and fry together with the chicken until starting to soften, 3-4 mins. b) Stir in the garlic, ginger puree, finely chopped chilli (careful it's hot! Add less if you don't like heat) and tomato puree. Cook for 1 minute. c) Pour in the coconut milk, water (see ingredients for amount) and chicken stock powder.
a) Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. b) Then stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. c) Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. d) Taste and add more lime juice and soy sauce if you feel it needs it. e) Stir in the roasted sweet potato.
a) Serve in bowls with the sliced chilli (Careful it's hot! Add less if you don't like heat) and lime zest sprinkled on top. b) Enjoy!
