Try this delicious dish, created by celebrity chef Zoe Bingley-Pullin.
Pat chicken dry with paper towels, cut into 3cm pieces and season with salt. Heat olive oil in a large fry-pan (preferably non-stick) on medium-high heat. Brown chicken for 1-2 minutes each side, (chicken doesn't have to be cooked through), remove from pan and set aside. Add a drizzle of oil to the pan and cook onion for 2-3 minutes until softened. Add garlic, chilli and paprika and cook for a further minute, until fragrant.
Add the chicken stock and water and bring to the boil. Add chicken and sweet potato and cook, covered, for 10-12 minutes or until tender. Add the tomatoes and half the parsley and cook for a further 3 minutes.
Divide hot pot between plates and garnish with parsley.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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