3 medium sized potatoes, peeled, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
100g pancetta, diced
500ml low FODMAP chicken stock
For the spice paste
2 carrots, chopped
1 red chili, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
Serves - 4
Put the potato in a large, deep saucepan over a high heat.
Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour the potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste.
Fry the paste for about 5 mins until thickened, then add the chicken and pancetta.
Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink.
Season with black pepper, then add the potato. Leave to simmer for a further 5 mins.
Meanwhile, roughly chop the spinach and add to the stew.
At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Recipe adapted from: Good Food