Chicken and vegetable hotpot

Instructions

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.