Chicken and vegetable hotpot

Photographer: Dan Jones

The addition of sweet potato to this healthier chicken casserole boosts levels of the antioxidant vitamin E, and each serving provides three of your five-plus-a-day vegetable serves

Serves: 4

Time to make: 1 hr 30 mins

Hands-on time: 15 mins

Ingredients

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2 medium to large sweet potatoes (about 400g), peeled and diced
1 tablespoon sunflower oil
200g shallots, quartered
2 cloves garlic, crushed
2 teaspoon smoked paprika
1 tablespoon tomato purée
450g skinless boneless chicken thighs, cut into bite-size chunks
2 red capsicums, deseeded and cut into 1cm thick slices
1½ tablespoons plain flourall purpose flourX
1 very low salt chicken stock cube dissolved in 1 cup boiling water
200g potatoes, thinly sliced
steamed green veg, to serve

Instructions

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1 Cook the kumara in a pan of boiling water for 10 min until just tender. Drain and set aside.

2 Meanwhile, heat 1 teaspoon of the oil in a large non-stick frying pan, add the shallots and cook for 5 min until softened. Add the garlic, paprika and tomato purée, then fry for a few more min.

3 Add the chicken and stir-fry for 3–4 min. Add the capsicums and flour and cook for 2 min, stirring.

4 Heat the oven to 180°C/fan 160°C/gas 4. Add the kumara and stock to the pan and bring to a simmer. Cook gently for 10–15 min until the sauce has thickened. Season with pepper and spoon into a 1.2 litre baking dish.

5 Top with the potato slices, brush with the remaining oil and bake for 45 min until the potatoes are tender. Serve with steamed veg.

Nutrition Info (per serve)

Calories 373 cal

Kilojoules 1561 kJ

Protein 28 g

Total fat 7.9 g

Saturated fat 1.7 g

Carbohydrates 42 g

Sugar 12 g

Dietary fibre 8.1 g

Sodium 197 mg

Calcium 70 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.