Slow-Cooked Smokey Chicken Stew

• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, sear chicken until slightly browned, 1-2 minutes each side (it will finish cooking in step 4!). • Transfer chicken to a plate, then set aside.

• Return ovenproof saucepan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until softened, 3-4 minutes. • Add tomato paste and half the garlic paste. Cook until fragrant, 1 minute. • Remove pan from heat, then stir in sweet & savoury glaze, chicken stock pot and the water, until combined. • Return chicken to pan, turning to coat.

• Cover saucepan with a lid or tightly with foil. • Braise in the oven until chicken is cooked through (when no longer pink inside) and tender, 40-50 minutes.

TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!

• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then transfer to a bowl and set aside. • Return saucepan to medium-high heat with the butter. Cook baby spinach leaves and remaining garlic paste until slightly wilted and fragrant, 1 minute. • Return potato to pan, then add the milk and a generous pinch of salt. Remove from heat, then mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.