Roasted Sweet Potato and Ginger Garlic Chicken Stew

Roasted Sweet Potato and Ginger Garlic Chicken Stew

with Lime and Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Sweet Potato & Chicken Stew in just 20 minutes for a delicious and speedy meal.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

280 grams

Diced Chicken Thigh

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

½ unit(s)


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

(ContainsGluten, Soya)

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat32.0 g
of which saturates20.0 g
Carbohydrate41 g
of which sugars14.0 g
Protein37 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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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. e) 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 thighs, 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. b) Enjoy!