Many of the ingredients in this particular dish were served to me at a very kind friend's house last week. They were in a German diet recipe book (which is the equivalent of a Spanish safe-driving scheme or a Swedish joke shop) but it had potential. I adapted it slightly with a few other things, where you see the (*) next to the ingredient. There are quite a few, considering it was a diet book...
Most of the ingredients before cooking
Ingredients:
2 sweet potatoes
4-5 carrots
1 onion (I used about 5 onions from my garden as they were tiny)
8 or more cloves of garlic
1 leek (*)
1 yellow pepper (*)
A tin of chick peas
3 chicken breasts, cubed (*)
A tin of coconut milk (*) or 250ml yoghurt
A handful of dried coriander (*)
A large helping of ground cinnamon (*)
Some raisins and sultanas (*)
Two spoonfuls of sugar (*)
A spoonful of chili powder (*)
A litre of chicken or vegetable stock (bouillon)
Olive oil
Salt and pepper
Instructions:
Turn on the oven and roast the garlic for half an hour to 45 minutes.
Cut up the sweet potatoes, carrots, leek, yellow pepper and onion into easily manageable pieces.
Lightly salt the chicken and gently fry it with the onion, pepper and leek in a high-sided pan, adding pepper and some chili powder.
A view into the pan
Remove them and put them in your largest saucepan. Get the sweet potatoes, carrots and chick peas and put them in there too, along with the stock.
After the rest of the ingredients have gone in
Put more coriander in, as well as some more chili powder if you wish. Not forgetting the coconut milk or yoghurt.
Once the garlic is nicely roasted, remove it from the oven and crush it with your pestle and mortar. A fork will do if you're out of pestles! Spoon it into the saucepan and mix it in well.
The ingredients before mashing
Cook on a low heat for as long as you like - the longer the better. As an option, feel free to crush all the ingredients to make a really flavoursome mixture.
Serve with Asian noodles or rice.
Ready!
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