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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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
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.
Calories 373 cal
Kilojoules 1561 kJ
Total fat 7.9 g
Saturated fat 1.7 g
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