Slimdown with Lindsey

Spiced chicken, spinach & sweet potato stew

Ingredients

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock

For the spice paste
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped

To serve
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped

Method

Put the sweet 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 sweet 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. 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 sweet 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.
Scatter over the pumpkin seeds and preserved lemons, and serve

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Ham and Sweet Potato Egg Muffins

Ingredients:

lard or coconut oil for greasing muffin pan
2 Tbsp olive oil
2 cups diced peeled sweet potato (about 1 medium sweet potato)
1 1/2 cups diced red and green bell pepper (about 1/2 large pepper each)
1/2 cup diced white onion (about 1/2 small onion)
10 ounces smoked uncured ham, diced
12 eggs
3/4 tsp salt
1/8 tsp pepper

Directions:

Preheat oven to 350F. Grease 12 muffin pan cups or use a silicone muffin pan.
Heat a skillet over medium-high heat on the stovetop. Add olive oil, sweet potato, peppers and onion. Saute, stirring frequently, for 8 minutes, until veggies are starting to soften and caramelize. Remove from heat and stir in diced ham.
Meanwhile thoroughly whisk or blend eggs with salt and pepper.
Spoon veggie mixture into muffin pan cups, dividing among all 12 cups (they’ll be mostly full).
Poor blended egg mixture over veggies (this will nearly fill every muffin cup), dividing among all 12 cups.
Bake for 20-22 minutes, until set.
Remove from muffin pan immediately after removing from the oven. Enjoy!

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