This is a tasty meat dish. It is easy to make. Once you have prepared the dish it cooks in the oven with no need to attend to it.
You have the proteins from the meat, plant based proteins from the chickpeas and the sweet potatoes are high in vitamin A and a good source of patassium and magnesium.
Serves: 6 - Preparation time: 20 minutes - Cooking time: 40 minutes
6 skinless chicken thighs cut into small chunks.
1 onion, chopped
500gr weet potatoes cut into 2cm chunks
500ml of chicken stock
2 cans of organic chickpeas in water (2 x 380gr)
1 tbsp coconut oil
3 tbsp plain flour
1tsp ground parsley
1 tsp cumin
1 tsp ginger
1 tsp turmeric
1/2 tsp smoked paprika
1tbsp sesame seeds
Preheat the oven to 200 degrees C.
Cover the chicken with the flour, parsley, cumin, ginger, turmeric, paprika and sesame seeds and let it rest for10/15 minutes.
Heat the oil in a casserole and fry the onion until soft. Add a splash of wine and let it evaporate.
Add the chicken and what is left of the flour mix and stir for a few minutes, then add the sweet potatoes and stir again.
Pour in the stock bring to boil and then add the drained chickpeas. Stir it again and then cover with a lid and put in the oven for 20 minutes. Take the lid off and let it cook for another 10 minutes.
When the chicken is cooked and the potatoes are tender take out from the oven, leave the lid on and let it stand for 10-15 minutes.
Serve into bowls sprinkled with more chopped parsley and some steam cooked green veggies of your choice.