Ingredients:
2 tablespoons olive oil
1 1/2 kg chicken pieces, on the bone
1 leeks, cut into 2 cm slices
2 cloves garlic, crushed
2 tablespoons plain flour
2 cups chicken stock
600 g orange sweet potatoes, peeled and cut into chunks
2 tablespoons fresh thyme
Directions:
Preheat the oven to hot (220 degrees C.).
Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
Remove browned chicken to a plate.
Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
Add the flour to the dish stirring until flour is cooked.
Gradually add the stock, stirring until the sauce boils and thickens.
Remove from the heat and return the chicken to the casserole dish.
Add the sweet potato and half the thyme.
Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
Season and scatter with the remaining thyme.
Serve with steamed rice.
Servings: 4
Time preparation: 15 min.
Time total: 115 min.