Spiced Chicken, Spinach & Sweet Potato Stew

Stew:

3 sweet potatoes, 1 tbsp olive oil, 500ml chicken broth /stock, spinach, 8 chicken thighs (skinless/boneles)     

Paste:

2 onions, 1 red chilli, 2 lemons, 1 tsp paprika             400g can tomatoes, thumb-sized piece ginger grated

Top: pumpkin seeds, toasted

1/ Put the sweet potato in a saucepan and simmer in boiling water for 10 mins.

2/ Put all the paste ingredients in a food processor and blend until very finely chopped.

3/ Put the spinach in a colander and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.

4/ Return pan to the heat, add the oil, and the spice paste. Fry for about 5 mins until thickened, then add the chicken. Fry for 10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and simmer for 10 mins, stirring occasionally.

5/ Check the chicken is cooked. Season with black pepper, then add the sweet potato. Leave to simmer for 5 mins. Meanwhile, roughly chop the spinach and add to the stew.

6/ Scatter over the pumpkin seeds.