SPICED CHICKEN AND SWEET POTATO STEW PREP 15 MINS COOK 40 MINS SERVES 4 AS A MAIN

600g orange sweet potato,

cut into chunks

200g baby spinach leaves

1 Tbsp olive oil

8 (800g) skinless and boneless chicken thigh fillets, trimmed of fat

250ml (1 cup) salt-reduced chicken

stock or gluten-free stock

250ml (1 cup) water

Freshly ground black pepper 1 Tbsp pumpkin seeds, toasted 2 quarters preserved lemon, rinsed to remove excess salt, seeds removed, chopped

2 small (50g each) naan breads,

warmed, halved, to serve

SPICE PASTE

2 brown onions, chopped

1 red chilli, chopped (deseeded

if you don’t want it too hot) 1 tsp paprika 3cm piece fresh ginger, grated 4 cloves garlic, crushed

400g can no-added-salt chopped

tomatoes

1 quarter preserved lemon, rinsed to remove excess salt, seeds removed, chopped

1 Put the sweet potatoes in a large, deep saucepan; cover with boiling water. Cover and bring to boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes or until tender.

2 Meanwhile, put all the ingredients for the spice paste in the bowl of a food processor. Cover and blend until smooth. Set aside.

3 Put the spinach in a large colander in the sink. Pour the sweet potatoes and their cooking water over the colander to drain the potatoes and wilt the spinach at the same time. Set aside to steam dry.

3 Return saucepan to the heat (no need to wash it first) and add the oil.

Heat over medium heat. Add spice paste and cook, stirring, for about 5 minutes or until the paste thickens. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken starts to colour. Pour over the stock. Cover and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until the chicken is cooked (to check cut into one of the thighs and make sure it’s white throughout with no sign of pink).

4 Season the dish with pepper. Add the sweet potato and simmer for 5 minutes. Roughly chop the spinach and add to the stew.

5 Scatter over the pumpkin seeds and preserved lemon pieces and serve with warm naan bread.

Nutrition info

PER SERVE 2050kJ, protein 45g, total fat 16g (sat. fat 4g), carbs

36g, fibre 9g, sodium 601mg

• Carb exchanges 2½ • GI estimate low • Gluten-free option