Ingredients
2 tsp light olive oil
1 small/ medium onion, chopped (approx. 50 g)
1 small garlic clove, crushed
75 g chicken breast or thigh , cut into pieces
1 small medium sweet potato (approx. 150g), chopped
20g dried apricots, chopped
330 ml passata (sieved tomatoes)
150ml unsalted or weak chicken stock, or water
1 small/ medium onion, chopped (approx. 50 g)
1 small garlic clove, crushed
75 g chicken breast or thigh , cut into pieces
1 small medium sweet potato (approx. 150g), chopped
20g dried apricots, chopped
330 ml passata (sieved tomatoes)
150ml unsalted or weak chicken stock, or water
Method
- Heat the oil in a pan and sauté the onion for about 5 minutes or until softened.
- Add the garlic and cook for 1 minute. Add the chicken and sauté for 2–3 minutes until sealed.
- Add the sweet potato, apricots, passata and stock or water. Bring to the boil then cover and simmer for about 15 minutes. Finely chop or blend until it reaches the desired consistency.
