1/ Mix olive oil, chilli flakes, sweet paprika, cumin and coriander together.
2/ Toss chicken in oil mixture to coat.
3/ Layer chicken and sweet potato in Varoma, leaving enough space in the base for steam to move through the Varoma.
4/ In the bowl add the veggie stock concentrate, water and crushed tomatoes.
5/ Cook for 45 minutes, speed 1 at Varoma Temp.
6/ When cooked place chicken and sweet potato in Thermo server and pour over the tomato sauce.
Serve with TM Steamed Rice and Vegies.
This modified recipe is based on Donna Hay's Braised Spiced Chicken and Sweet Potato recipe.
This recipe could easily be stretched to feed a few more mouths and more chicken could be placed in the Varoma.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (307g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 294 (57%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 173.1mg||53 %|
|Sodium 213.1mg||7 %|
|Potassium 686mg||18 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 14.5g|
|Protein 36g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 514
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