Chicken stew

What do you need?

• 200 g chicken thigh, cut into 2 cm cubes

• 1 tsp paprika powder

• 1 tsp ras-el-hanout spices

• 1 tbsp coconut oil

• 1 onion, finely chopped

• 1 clove garlic, minced

• 1 stock cube (preferably organic)

• 70 g sweet potatoes

• 4 prunes

• 1 tsp ground cinnamon

Preparation

1. Sprinkle the chicken thigh on both sides with salt and pepper. Rub with paprika powder and ras el hanout.

2. Heat the coconut oil in a frying pan and fry the chicken cubes until golden brown. Add the onion and garlic and fry for 5 minutes.

3. After 10 minutes, pour 500 ml of water on the whole. Crumble the stock cube above it. Bring the stock to the boil and stew the chicken over low heat until done.

4. Cut the sweet potatoes into cubes the same size as the chicken cubes. After 10 minutes, add to the chicken together with the plums and cinnamon. Simmer for about 25 minutes until the sweet potatoes are soft.

Nutritional values