Ingredients :
- 3 sweet potatoes - peeled and cut into chunks
- 1 bag (90 g) spinach
- 1 tbs sunflower oil
- 8 chicken thighs (skinless and boneless)
- 500 mls chicken stock
- For the spice paste:
- 2 chopped onions
- 1 red chilli chopped
- 1 tsp paprika
- 1 Thumb sized piece of grated ginger
- 4 crushed garlic cloves
- 2 preserved lemons - deseeded and chopped
- To serve:
- 50 g toasted pumpkin seeds
- 2-3 preserved lemons - deseeded and chopped
- 4 warmed naan breads
Method :
- Add boiling water to sweet potato and boil for 10 minutes
- Put all paste ingredients in a food processor and blend until very finely chopped. Set aside
- 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
- 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.
- 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).
- Scatter over the pumpkin seeds and preserved lemons and serve with warmed Mann bread on the side
0 komentar:
Posting Komentar