Roasted Sweet Potato and Ginger Garlic Chicken Breast Stew
with Lime and Spinach
.
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 conflict 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.
1 unit(s)
Sweet Potato
280 grams
Diced Chicken Breast
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
½ unit(s)
Lime
1 sachet
Ginger Puree
1 sachet
Tomato Puree
200 milliliter(s)
Coconut Milk
1 sachet
Chicken Stock Powder
1 bag(s)
Baby Spinach
1 sachet
Soy Sauce
(ContainsCereals containing Gluten, Soya)Not included in your delivery
200 milliliter(s)
Water
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. 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, 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. Enjoy!