This chicken and sweet potato hotpot is great for hotpot lovers but instead of the usual lamb and potatoes, we substitute chicken and sweet potato.
For healthy eating, this is much better with only half of the calories and fat of a traditional Lancashire hotpot. It also cooks in half the time so is much easier for a mid-week evening meal.
Chicken & Sweet Potato Hotpot
- 2 tbsp olive oil
- 1 knob butter
- 1 onion roughly chopped
- 200 g mushrooms sliced
- 300 g peppers sliced
- 150 g leeks sliced
- 241 g mini chicken breast fillets roughly chopped
- 1 tbsp plain flour
- 1 tsp dried mixed herbs
- 400 g tinned chopped tomatoes
- 400 ml chicken stock made with 1 stock cube
- 500 g sweet potatoes
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1 tablespoon oil and the butter in a large pan and fry the onion, mushrooms, peppers and leeks for 10 minutes, until slightly softened and beginning to turn golden.
- Stir in the chicken fillets and cook for a further 5 minutes. Stir in the plain flour and dried herbs and cook for 1 minute before adding in the chopped tomatoes and stock. Bring to a boil and then simmer for 5 minutes, until starting to thicken. Season with freshly ground black pepper to taste.
- Meanwhile, place the sweet potatoes in a pan of boiling water and cook for 15 minutes. Remove and let cool slightly before peeling and slicing.
- Pour the chicken mixture into an ovenproof dish and top with the sweet potato slices. Brush with the remaining 1 tablespoon olive oil and cook in the oven for 30 minutes.