This recipe converted by Joelene Jenkins VIC Consultant from Donna Hay
1.2kg chicken thighs (de-boned and skinless)
1 tbs olive oil
1/4 teaspoon chilli flakes
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
500g sweet potato, peeled and chopped (if medium into 8 pieces)
1/2 tablespoon veggie stock concentrate
1/2 cup water
1x 400g can of crushed tomatoes
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.