This Roasted Sweet Potato and Ginger Garlic Chicken Stew with Lime and Spinach recipe is a harmony of bold flavours and nourishing ingredients that create a meal that is as comforting as it is tasty.
The chicken for the Ginger Garlic Stew is tender and juicy, as it’s slowly simmered in a divine blend of ginger and garlic that imparts an invigorating warmth and depth of flavour. The unique combination of these spices ensures each bite is loaded with a rich, aromatic punch that is irresistible.
Complementing this flavourful stew, the Roasted Sweet Potatoes offer a delightful contrast with their natural sweetness and buttery texture. Roasting these root vegetables intensifies their inherent sugary profile and brings out a delightful caramelisation, a facet that pairs beautifully with the savoury notes of the chicken stew.
The addition of Lime adds an exciting tangy twist to the recipe. Its fresh, zesty notes cut through the richness of the stew and roasted potatoes, providing a refreshing contrast that elevates the overall flavour experience.
Finally, the Spinach lends a layer of nutritious goodness to the dish while its slight bitterness beautifully counteracts the sweet, savoury, and tangy elements of the meal. It not only enhances the dish’s visual appeal with a vibrant pop of green, but also infuses it with a wealth of health benefits.
This Roasted Sweet Potato and Ginger Garlic Chicken Stew with Lime and Spinach recipe is an exemplary balance of diverse flavours and textures. Quick to prepare and packed with taste, it’s a stellar choice for a hearty, satisfying weeknight dinner.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Chopping Board, Sharp Knife, Baking Tray, Fine Grater (or Garlic Press), Sieve, Measuring Jug and a Large Frying Pan.
Roasted Sweet Potato and Ginger Garlic Chicken Stew with Lime and Spinach
- 1 Sweet Potato
- 1 Echalion Shallot
- ½ Red Chilli
- 1 Tbsp Ginger Purée
- 200ml Coconut Milk
- 100g Baby Spinach
- 280g Diced Chicken Thigh
- 2 Garlic Cloves
- ½ Lime
- 1 Tbsp Tomato Purée
- 1 Tbsp Chicken Stock Powder
- 1 Tbsp Soy Sauce
Step 1: Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel!). Pop the potatoes on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer.
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.
Step 2: Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
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.
Step 3: While the chicken cooks, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Thinly slice half the chilli and finely chop the rest. Zest and halve the lime.
Step 4: Once the chicken is browned, add the shallot to the pan and fry together with the chicken until starting to soften, 3-4 mins.
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.
Pour in the coconut milk, water (see ingredients for amount) and chicken stock powder.
Step 5: Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Then stir in the spinach a handful at a time until it’s wilted and everything is piping hot, 1-2 mins.
Remove from the heat, squeeze in some of the lime juice and add half the soy sauce.
Taste and add more lime juice and soy sauce if you feel it needs it. Stir in the roasted sweet potato.
Step 6: 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!