Sweet Potato, Ginger & Garlic Chicken Stew
with Lime and Spinach
21 Green SmartPoints® per serving
21 Blue SmartPoints® per serving
16 Purple SmartPoints® per serving
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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.
Ingredients
1
Sweet Potato
260
Diced Chicken Thigh
1
Echalion Shallot
2
Garlic Clove
½
Red Chilli
½
Lime
1
Ginger Puree
30
Tomato Puree
200
Coconut Milk
10
Chicken Stock Paste
100
Baby Spinach
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
150
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel).
b) Pop the potatoes onto a large baking tray.
c) Drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary.
d) Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the diced chicken thigh, season with salt and pepper and stir-fry until browned, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
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 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 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Pour in the coconut milk, water (see ingredients for amount) and chicken stock paste. Stir together and bring to the boil.
a) Simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins.
b) Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat, then squeeze in some of the lime juice and add half the soy sauce. Taste and add more of each if you feel it needs it.
d) Stir in the roasted sweet potato and add a splash more water if it's a bit too thick.
a) Serve in bowls with the sliced chilli (add less if you don't like heat) and lime zest sprinkled on top. Enjoy!
