Sweet potato and spinach goulash with chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 onion(s)
• 1 garlic clove(s), more if desired
• 3 tsp, sautéed garam masala
• 2 tsp paprika powder, smoked
• 2 tsp sweet paprika powder
• 3 tbsp sunflower oil or olive oil
• 1,000 g sweet potatoes
• 250 g baby spinach or leaf spinach, preferably fresh, otherwise frozen
• 500 g bell pepper(s), red
• 500 g tomatoes, pureed
• 500 ml coconut milk
• 1 tsp, heaped lemon zest
• 1 piece(s) fresh ginger, thumb-sized
• 2 sprigs coriander leaves
• 1 pinch of salt
• lots of pepper, add to taste
• 3 tsp maple syrup or agave syrup

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 15 minutes

Cut the chicken breast into bite-sized, square cubes. Roughly dice the onion and press the garlic through a press. Place the chicken, onion, garlic, garam masala, sweet and smoked paprika powder in a sealable freezer bag. Add the oil and knead the ingredients thoroughly for at least one minute. Place the airtight bag in the refrigerator to marinate. Ideally, marinate for at least 20 minutes. Preheat the oven to 200°C fan/convection oven or 225°C conventional oven. Place the baby spinach in a sufficiently large baking dish. Trim the sweet potatoes and bell peppers and cut them into thumb-sized cubes. Peel and grate the ginger, then add it to the baking dish along with the lemon zest. Add the sweet potato cubes and the entire contents of the freezer bag, spreading everything evenly in the dish. Add the passata, maple syrup, and coconut milk, then season well with salt and pepper. Bake the sweet potato goulash in the oven for approximately 70-80 minutes. After 30 minutes, reduce the temperature to 180°C. Meanwhile, finely chop the cilantro. At the end of the cooking time, check whether the sweet potatoes are tender. Remove the goulash from the oven and sprinkle with cilantro, if desired, and serve. Tip: If you like, you can blanch the spinach for approximately 20 seconds and rinse thoroughly with cold water before adding it to the casserole dish. I usually add it to the casserole dish without blanching, as the spinach tends to wilt in the tomato and coconut milk sauce.