Spicy Chicken & Sweet Potato

Somehow, I manage to find recipes to feed a crowd... must be in my genes from the days that Nan fed the 8 in her family, foster kids and farm hands... You can only imagine how much easier life would have been with a Thermomix!!

Is anyone else always over catering??

This is a tried and true Donna Hay recipe that I used to cook up in the oven.  After the first time I had converted this to the Thermomix I was suprised how fresh the flavours were but had taken it for granted UNTIL... recently trying to save time I thought I'd bake this in the oven again while I had the rice and veggies steaming in the TMX. How wrong I was! Not only did it take much longer in the oven to cook through, the flavour was destroyed. How disappointing. So from here on it, it's a TMX only recipe for me. Given the large quantity too, it freezes really well for those nights you just don't want to cook.  Hope you enjoy it too...

Spicy Chicken & Sweet Potato

Feeds about 6

Ingredients:
1.2kg chicken thighs (I used de-boned and skinless)
1 tbs olive oil
1/4 teaspoon chilli flakes
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
500g sweet potato, peeled and chopped (if medium into 8 pieces)
1/2 tablespoon veggie stock concentrate
1/2 cup water
1x 400g can of crushed tomatoes

Preparation:
1/ Mix olive oil, chilli flakes, sweet paprika, cumin and coriander together.
2/ Toss chicken in oil mixture to coat.
3/ Layer chicken and sweet potato in Varoma, leaving enough space in the base for steam to move through the Varoma.
4/ In the bowl add the veggie stock concentrate, water and crushed tomatoes.
5/ Cook for 45 minutes, speed 1 at Varoma Temp.
6/ When cooked place chicken and sweet potato in Thermo server and pour over the tomato sauce.
Serve with TM Steamed Rice and Vegies.

Tips/Hints:
This recipe could easily be stretched to feed a few more mouths and more chicken could be placed in the Varoma.