THURSDAY Sweet potato jackets with chicken chilli
SERVES 5
Make a double batch of chilli, then serve some tonight and save the rest for nachos tomorrow.
YOU WILL NEED
Vegetable oil, for cooking 10 skinless and boneless chicken thigh fillets 2 red onions, sliced 4 fat garlic cloves, sliced 1tsp ground cumin 1tsp ground coriander 1tsp dried oregano 2tbsp chipotle chilli paste 400g passata, plus the contents of the container when rinsed out with a splash of water 1 chicken stock pot 330ml lager For the potatoes: 5 sweet potatoes 5tbsp soured cream 200g Cheddar, grated To serve (optional): Guacamole Finely-chopped red onion, tomatoes and spring onion, mixed together Lime wedges
HOW TO DO IT
1
Add a splash of oil to a casserole and fry the chicken until golden (about 8 mins), set aside, then add the onions and garlic and cook for 5 mins.
2
Stir in the spices and chilli paste. Once fragrant, add the passata and the rinse from its container, the stock pot and lager. Return the chicken to the pan, cover and simmer for 2 hrs or until the chicken pulls apart easily.
3
Shred the chicken by pulling it apart with 2 forks, then stir it through the sauce. To cook the sweet potatoes, heat the oven to 160C Fan/gas 4. Rub each potato with some oil and bake for 45 mins until tender. Top each with chicken, soured cream and cheese, and return to the oven for 4 mins, or to melt the cheese. If liked, serve with guacamole, chopped onions and tomato salsa mix and lime wedges on the side.
TIP PUT ALL THE CHICKEN INGREDIENTS IN THE BOWL OF A SLOW COOKER AND COOK ON HIGH FOR 3 HRS.