Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Add 800 grams of boneless, skinless chicken thighs to the hot oil and sear for 3-4 minutes per side until deeply golden brown; remove the chicken and set aside.

3. 3

   Reduce heat to medium, add 1 large chopped onion to the pot, and cook for 5-7 minutes until softened, then stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute more until fragrant.

4. 4

   Stir in 2 teaspoons of mild curry powder, 1 teaspoon of ground cumin, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of cayenne pepper if using, cooking for 1 minute to toast the spices.

5. 5

   Pour in 400 grams of canned chopped tomatoes and 500 milliliters of chicken stock, scraping up any browned bits from the bottom of the pot, then return the seared chicken thighs to the pot along with 400 grams of drained and rinsed chickpeas, 300 grams of cubed sweet potato, and 1 deseeded red bell pepper cut into strips.

6. 6

   Bring the mixture to a gentle simmer, cover the pot with a lid, and braise for 90 minutes to 2 hours, or until the chicken is fork-tender and the sweet potatoes are soft, stirring occasionally.

7. 7

   Stir in 150 grams of roughly chopped fresh spinach during the last 10 minutes of cooking until it wilts, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste.

8. 8

   Garnish with 2 tablespoons of fresh chopped coriander before serving.