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I found this recipe on All Recipes, made it, liked it, modified it to make it more anti-inflammatory with the addition of ingredients such as Buckwheat flour and the removal of corn.

Chicken and Sweet Potato Stew

Mexican / Moroccan spicy chicken and sweet potato stew with plenty of vegetables and spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Anti-Inflammatory, Mexican
Servings 4

Equipment

  • 1 Casserole Pot or Slow Cooker
  • Hob

Ingredients
  

  • 1 tbsp Olive / Avocado / Rape Seed Oil
  • 1 whole Red Onion
  • 4 tsp Minced Garlic (fresh or lazy)
  • 500 gram Sweet Potato, peeled and cubed
  • 1 large Orange Pepper
  • 500 gram Pre-Cooked Chicken Breast, diced
  • 1 can Chopped Tomatoes
  • 200 ml Water
  • 1 tsp Salt
  • 2 tbsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Cocoa Powder
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Chilli Flakes
  • 1 1/2 tbsp Buckwheat Flour mixed with 2 tbsp water
  • 1 can Drained and Rinsed Kidney Beans
  • 100 grams Fresh Coriander
  • 2 whole Limes

Instructions
 

Stage 1

  • Place the pot over a medium heat on the hob (gas, electric or induction)
  • Add the onion and garlic and cook until the onion has turned translucent
  • Add the sweet potato, pepper, chicken, tomatoes and water
  • Season with the salt, chilli powder, cumin, oregano, cocoa powder, cinnamon and chilli flakes
  • Increase the heat to medium-high and bring to the boil
  • Add the premixed flour and stir into the boiling stew
  • Reduce the heat to low, cover and simmer until the potatoes are tender but not mushy (about 10 minutes)
  • Stir occasionally to prevent sticking

Stage 2

  • Once the potatoes are done, stir in the kidney beans. Cook for a few minutes more until hot
  • Prior to serving, stir in the Fresh Coriander and squeeze the juice of 2 limes over the stew
Keyword anti-inflammatory, mexican, moroccan