Serves 4

This sweet potato chicken hotpot is a twist on the classic, but is every bit as tasty!

Ingredients

•     1 onion roughly chopped
•     400g mushrooms (sliced)
•     2 peppers, sliced
•     ½ a leek, sliced
•     2 chicken breasts, cut into cubes
•     1 tin chopped tomatoes
•     500g sweet potatoes
•     400ml chicken stock
•     1 tbsp plain flour
•     1 tsp mixed herbs
•     Oil & butter

Method

1. Put the oven on gas mark 6. Heat a tablespoon of butter and oil in a pan and fry off the onion, peppers, mushrooms, and leeks for 10 minutes.
2. Stir in the chicken and cook for five minutes. Stir in the plain flour and herbs, cook for one minute, and then add the tomatoes and stock. Boil, and then simmer for 5 mins, until slightly thickened, then season.
3. Boil the sweet potatoes in their skins for 15 minutes. Allow to cool, then peel and slice.
4. Pour the chicken into an oven proof dish and top with the sliced sweet potato. Drizzle with oil, and cook for 30 minutes.
5. Serve.