Roasted Sweet Potato and Ginger Garlic Chicken Breast Stew

Name: Roasted Sweet Potato and Ginger Garlic Chicken Breast Stew with Lime and Spinach
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 260 Diced Chicken Breast; 200 Coconut Milk; 100 Baby Spinach; 1 Chicken Stock Powder; 1 Echalion Shallot; 25 Soy Sauce; 30 Tomato Puree; 1 Sweet Potato; 2 Garlic Clove**; ½ Red Chilli; ½ Lime; 1 Ginger Puree; 200 Water

with Lime and Spinach

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We love Chicken Stew with Roasted Sweet Potato and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:

Rapid

•Spicy

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

200

Coconut Milk

100

Baby Spinach

Chicken Stock Powder

Echalion Shallot

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Tomato Puree

Sweet Potato

Garlic Clove**

Red Chilli

Lime

Ginger Puree

Not included in your delivery

200

Water

Nutritional information

Energy (kcal)522 kcal

Energy (kJ)2185 kJ

Fat21 g

of which saturates17 g

Carbohydrate41 g

of which sugars14 g

Protein42 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

•Zester

•Garlic Press

Instructions

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 breast, 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!

MOD Step 2:If you've chosen to receive diced chicken breast instead of diced chicken thigh, just cook it the same way the recipe tells you to cook the diced thigh in the step above and in the rest of the recipe.