Chicken and Sweet Potato Stew

Female Cookbook Volume 22, p. 27

4 chicken thighs, halved
8 tomatoes, peeled and halved
1 sweet potato, peeled and cut into bite-size pieces
1 green pepper, seeded and chopped
3 cloves garlic, chopped
1 bunch parsley, chopped
Pinch of dried basil
2 tsp sugar
Dash of red wine
Salt & pepper

Heat 2 tablespoons of olive oil in a pot and brown the garlic. Add the tomatoes and fry for a while. Then add the green pepper, parsley and basil. 

I only used about 3/4 of the bunch of parsley, because that seemed like more than enough.

Pour in 250ml of water and allow the tomatoes to simmer for a while. Once the tomatoes are soft, add the chicken thighs and sweet potato. 

You might want to cut the potatoes smaller than I did - mine took a while to cook and they were slightly more than a mouthful.

Continue to simmer until the chicken thighs are cooked and the sweet potato pieces are soft. Add the sugar and red wine. Season with salt and pepper.

All simmered!


Serve piping hot with crusty baguettes or even roti prata

Our version of bread was a great pumpkin beer from Quaff On. To us our own.


My Rating: 4/5 "This is a combination rating: I thought it was 5/5 and Matt thought it was a 3/5. I flavored it with red wine vinegar instead of just red wine to bolster the sweet potatoes' sweetness, which I thought was a solid addition to the medley of flavors. This dish is especially nice in the sense that you can eat until you're stuffed but it's still delightfully low-calorie. Yay for yummy diet foods!"

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