Tomato and chilli chicken with sweet potato wedges

This was a quick throw-whatever-is-available together dinner, and it turned out to be pretty tasty! Made with leftover roast chicken it was an inexpensive mid-week treat.


1 large sweet potato

Chopped roast chicken (about the same amount as 2 chicken breasts chopped)

2 small (1 medium/large) red onions chopped

1 carton of passata

Chilli flakes (as desired – I made this fairly mild)

1/2 tspn smoked paprika

2 tbsp olive oil

Chicken stock (a couple of tbsp undiluted)

Pinch of saffron (optional)

Salt and pepper

Chopped fresh parsley

Squeeze of lemon juice

How to:

Preheat your oven to 200°C.

Cut the sweet potato in to wedges and lay them on a baking tray with baking paper on it. Drizzle with about a tbsp of olive oil and some salt and pepper. Mix them all so that they’re coated then pop them in the oven for about 30 minutes.

Heat the olive oil in a large frying pan on a medium heat, and add in the onions. Stir for 3 to 4 minutes to soften the onions. Add in the chopped chicken and mix together for another minute or so then pour in the passata.

Add in the paprika, chilli, stock, salt and pepper and mix well together. Let cook for about 20 minutes. Add in a pinch of saffron, the chopped parsely and lemon juice – cook for a few more minutes – or longer if you like your onions really soft.

Taste it, and add anything you think is missing, salt, pepper, lemon?

Your wedges should now be about ready, but if you want them more well done you can leave them a bit longer.

Serve up on a bed of spinach and marvel at your wonderful creation!



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