Chicken & Sweet Potato casserole

Chicken & Sweet Potato casserole 

Servings | 4
Estimated POINTS® value per serving | 6 FC 

For no count, count the sherry & flour (4 pts for the whole recipe)

3 clove garlic
1 fresh red chilli
2 tbsp flour  (2pts)
2 tsp turmeric
frylight
8 medium skinless chicken thigh
2 medium onions
150 ml dry sherry (2 pts)
1 medium sweet potato
1 400g can butter beans
1 portion Oxo Chicken Cubes
300 ml water

Mash the garlic & chilli together, mix the flour & turmeric, roll the chicken in it. Heat the frylight and brown the chicken for about 5 mins each side, set aside. Add the garlic & chilli paste to the pan, cook till fragrant, stir in the chopped onions, cook till they begin to soften. Pour in the sherry, let it bubble away, add the diced sweet potato & butter beans, then add the chicken stock. Return the chicken to the pan, making sure it's almost covered in the liquid, bring to boil, reduce heat, cover the pan, and simmer for about 30 minutes. Season to taste and garnish with some fresh chopped parsley.