Back to inspiration

One Pot Spiced Chicken & Sweet Potato Stew

Our first holiday cooking guide of 2018 requires just a single pot, provides 3 of your 5-a-day & most importantly is very shareable. The latest instalment in our series of holiday cooking guides is also very adaptable, meaning if you fancy a little more spice the dish can easily be enhanced with garlic, chilli powder or cayenne pepper.

One Pot Spiced Chicken & Sweet Potato Stew


Easy to make Scale for ease of cooking 15 mins prep time Clock icon for cooking
Serves 4 people
cooking for people 4 40 mins cook time Clock icon for cooking

Ingredients Required

  • 3 sweet potatoes (cut into small chunks)
  • 1/2 a cauliflower (chopped)
  • A small bag of spinach (200g)
  • 8 chicken thighs (skinless & boneless)
  • 500ml of chicken stock
  • 1 table spoon of sunflower oil
  • pumpkin seeds (roasted)
  • x4 warmed naan bread (optional)

Spice Paste

  • x2 white onions (chopped)
  • x1 red chilli (chopped)
  • 1 teaspoon of paprika
  • A cube of ginger (thumb sized)
  • x1 can of tomatoes
  • x1 lemon (deseeded & chopped)

Cooking Tip

Save time & avoid washing up your pan in-between cooking the sweet potato & the chicken.

Preparation Instructions

Get your pan & hob ready on a high heat…

  1. Place your chopped sweet potato into the pan & add boiling water. Cover for 10 minutes on a high heat.
  2. Place all the spice paste into a processor or blender until finely chopped, now set aside.
  3. Place your spinach in a large colander before pouring the sweet potato & water over the spinach at the same time. Leave to stream dry the spinach.
  4. Return the saucepan to the heat & add the sunflower oil & spice paste for 5 mins until the mixture thickens. Now add the chicken & fry for 5 mins, add the cauliflower & cook for another 5 mins until the chicken starts to brown off. During this time stir occasionally.
  5. Season the pan with black pepper & add the sweet potato before cooking for another 5 mins. Meanwhile roughly chop the spinach before adding this to the pan.
  6. Serve the stew & scatter the pumpkin seeds over each portion. Any leftovers can be frozen for up to 3 months.

Our 2024 Brochure



Subscribe to our newsletter