I love this recipe it is tasty and comforting on a cold day like it is today. It can be a great way to use up vegetables before stocking up on fresh ones. So easy to make and cheap! I use the chicken drumsticks that you can get in Aldi that cost less than 3 euros. I batch cook at lot of my food and this can be stored in the fridge for up to 3 days or just freeze it. Preparation is vital and my fridge always contains plastic lunch boxes with food so that I stick to ‘clean eating’. As with all my recipes you can adjust to your own taste, especially where there is chilli involved. You could add kidney beans or chickpeas too if you have them. The ingredients I have listed where just what I had left and I make up a lot of my recipes as I go along, all depending what I have in the press and fridge!!
8 chicken drumsticks (remove skin)
1 onion (chopped)
1 red pepper (chopped)
4 garlic cloves (chopped)
1 fresh red chilli (chopped)
230g sweet potato (cubed)
250ml chicken stock
400g tinned tomatoes or passata
2 cups spinach
1 tsp cumin seeds
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp turmeric
Frylite oil or 1 tsp of coconut oil
In a large pot or pan heat up the oil and fry off the cumin seeds for 1 min to release the flavour. Add in the onion, garlic, chilli and chicken drumsticks and cook for 1-2 minutes to seal the chicken.
Add in the red pepper and all the spices and fry off for a further minute.
Add in the tomatoes and chicken stock, bring to the boil then leave to simmer for 20 -25 minutes.
Add in the sweet potato (and chickpeas or kidney beans if using them) and cook until soft, should only take 10 -15 mins.
Just before serving add in the spinach leaves.
Serve with wholegrain basmati rice. I normally use the Tilda brand and 60g uncooked is a single portion!
The stew serves 4: 287 calories per serving, carbs 26g, protein 24g, fat 9.3g.
1 portion of the Tilda wholegrain rice cooked is 180g : 144 calories, carbs 28g, protein 5g, fat 1.5g.