ingredients

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• ✓6-8 chicken thigh fillets, excess fat removed
• ✓1 tbsp olive oil
• ✓1x 400g can chickpeas, drained and rinsed
• ✓1 medium sized sweet potato, sliced into thick rounds
• ✓2 cups chicken stock
• ✓1 x 400g can diced tomatoes
• ✓1 x 400g can apricot nectar
• ✓2 tbsp French onion soup mix
• ✓2 tbsp vegetable stock powder
• ✓1 cup of baby spinach
• ✓1 cup of water
• ✓Salt and pepper (to taste)
• ✓Rice to serve

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a large oven safe pot, heat olive oil in the pot over a medium to high heat. Add chicken thigh to the pot and lightly brown, coating the chicken with a small pinch of salt and pepper.

3. 3

   Add tomatoes, apricot nectar, chicken stock, water, French onion soup mix and the vegetable stock powder into the pot and bring to a boil.

4. 4

   Add sweet potato to the mix and cover.

5. 5

   Transfer the pot into the oven to cook for 1 hour. Check on the mixture every 30 minutes to ensure mixture isn't too thick.

6. 6

   Remove mixture from the oven and place back on the stove.

7. 7

   Add chickpeas, spinach, salt and pepper. Stir for 5 minutes to allow spinach to wilt.

8. 8

   Serve with rice!