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Food

Chicken, Sweet Potato and Spinach Recipe

By Megan 22 Jun 2018

Ingredients (Makes 4 portions)

400g sweet potato
15g fresh chilli, sliced finely
1 tsp smoked paprika
400g chopped tomato, canned
10g fresh ginger, grated
25ml rapeseed oil
400g chicken thighs, chopped roughly
200g white onion
500ml chicken stock
100g French beans
150g edamame beans
140g fresh baby spinach
50g pumpkin seeds, toasted
10g sunflower seeds, toasted

Method

  • Cook sweet potato in a pan of boiling water until soft, drain thoroughly
  • In a food processor blitz the chilli, paprika, tomatoes and ginger to a paste
  • Heat the oil in a pan then gently fry chicken and onions
  • Once the chicken is cooked, add the paste and stock
  • Bring to the boil and simmer for 10 minutes
  • Add the French and edamame beans after 5 minutes
  • Just before serving, mix in the sweet potato and spinach to warm through
  • Sprinkle with toasted seeds to serve

Enjoy!

Megan is part of the QMU Browzer Team
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Topics

catering, qmu, cookbook

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