Spiced but not spicy, simple but succulent, this flavour-packed stew makes a delicious midweek meal.
Serves 3-4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
400g chicken breast, cut into chunks
600g sweet potato, peeled and cut into chunks
1 red onion, roughly chopped
1 Tbsp sunflower oil
1 Tbsp minced ginger
1 heapted Tbsp cajun paste (I use Masterfoods Cajun Style Spice Paste)
1 tsp dried thyme leaves
200g canned diced tomatoes
1 Tbsp white wine vinegar
1 Tbsp muscovado sugar
1 vegetable stock cube
1 x 400g can of black beans, rinsed
Rice and natural Greek yoghurt, to serve
Method
Blend the onion, ginger, cajun paste and 1 Tbsp of water together in a small food processeor.
Heat the oil in a large saucepan.
Tip the Cajun paste into the pan, stirring for 1-2 minutes. Add the chicken and stir well to coat all of the pieces.
Stir in the thyme, chopped tomatoes, vinegar and sugar.
Sprinkle the stock cube over the top and add 300mls of water.
Bring to the boil and then reduce to a simmer. Simmer for 5 minutes.
Add the sweet potato, cover and simmer for a further 15 minutes or until the sweet potato starts to soften but still has a little firmness to it.
Stir in the black beans and simmer for another 5 minutes.
Serve with rice and a generous dollop of natural Greek yoghurt.
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