Easy Smoky Double Chicken, Sweet Potato and Black Bean Bowl

a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and onion to the pan and season with salt and pepper.

d) Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the black beans in a sieve.

a) Add the black beans, garlic and Mexican style spice mix to the chicken and fry until fragrant, 1-2 mins.

b) Stir in the passata, smoky base paste, chicken stock paste and water for the sauce (see pantry for amount) until well combined.

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the honey, butter (see pantry for both amounts) and roasted sweet potato.

c) Taste and season with salt and pepper if needed.

d) Add a splash of water if the sauce is a little too thick.