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Chicken stew and baked sweet potato
Number of servings: 2
Ingredients
- Sweet potato -
- Spanish olive oil -
- Favorite herbs -
- Stew
- Chicken breast -
- Red onion -
- Garlic -
- Yellow bell pepper -
- Canned pattypan squashes -
- Harissa -
- Tomato passata -
- Spanish olive oil -
- Black pepper -
- Cayenne pepper -
- Coriander -
Cooking instructions
- Sweet potato
- Peel sweet potato, then slice it.
- Smear each slice with olive oil and sprinkle with favorite herbs.
- Arrange the slices on a baking tray and bake at 180 degrees for 25 minutes.
- Stew
- Cut chicken breasts into cubes.
- Cut onion, bell pepper, and pattypan squashes.
- Fry onion with garlic.
- Add the meat and continue frying.
- Add cut bell pepper, pattypan squashes, and tomato passata.
- Stew until the mixture thickens.
- At the and add harissa, olive oil, black pepper, coriander, and Cayenne pepper.
- Magda -
