Roasted Sweet Potato and Ginger Garlic Chicken Stew
with Lime and Spinach
In need of a quick and delicious weeknight dinner option? Try this Roasted Sweet Potato and Ginger Garlic Chicken Stew with Lime and Spinach recipe!
Servings
2
Ready In:
20 minutes
Calories:
598 kcal per serving
Good For:
1 of your 5 a day
With Lime and Spinach
Roasted Sweet Potato and Ginger Garlic Chicken Stew
Per Serving:
Energy (kJ/kcal) – 2502/598
Fat (g) – 32
Sat. Fat (g) – 20
Carbohydrates (g) – 41
Sugars (g) – 14
Fiber (g) – 4
Protein (g) – 37
Cholesterol (mg) – 0
Salt (g) – 2.22
Ingredients
- 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
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.
Step by Step Instructions
Step 1: Roast the Sweet Potato
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: Cook the Chicken
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: Finish the Prep
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: Cook the Onion
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: Simmer
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: Finish and Serve the Dish
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!
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