This recipe was one of those ‘what have I got in the cupboards and what can I turn it into?’ Type meals. However- I will definitely be doing this again- it was delicious! It would probably work as a vegetarian dish too if you take out the chicken and add a few extra veggies!

Ingredients-

3 medium sweet potatoes 

2 carrots

1 small courgette

1 large onion

1 cooking apple

2-3 cloves of garlic

2 chicken breasts

2-3 tablespoons of olive oil 

2 large tablespoons of flour

100ml white wine

1 heaped teaspoon of cinnamon

1 heaped teaspoon of ground nutmeg

1 level teaspoon of ground ginger 

Salt & pepper 

3/4 pint chicken stock

*optional:  3-4 tablespoons of double cream 

Finely chop the onion and garlic, cut the peeled sweet potato, peeled apple and courgette into small cubes, slice the carrot and cut the chicken into small chunks

In a large casserole dish heat 2 tablespoons of oil

Add the onions and cook on a medium low heat for 5mins

Add the garlic, carrot, apple, courgette and sweet potato and stir through for a couple of mins

Push the veg to the side to make space for the chicken (you can fry off the chicken in another pan if you prefer- this just saves more washing up!) If the pot seems a bit dry add a little more oil then add the chicken and cook until the outsides have mostly coloured.

Add the flour and cook for a minute stirring constantly

Add the wine and stir through

Add the spices- cinnamon, nutmeg and ginger and a little salt and pepper.

Finally add the stock and mix through with everything else

Put the lid on and pop into a preheated oven at 180 degrees for an hour and 10mins

(Sorry for the blurry pic- I had baby in my sling and couldn’t see properly!)

Just before serving add the double cream and stir through. You can absolutely leave the cream out if you want to make this dish dairy free.

Serve with rice (we tried wholegrain brown rice with ours tonight and were pleasantly surprised!)