750g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
2 tbsp. extra virgin olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2 tsp. smoked paprika
400g cherry tomatoes
1 cup chicken stock
200g of sweet potato, peeled and cut into small 1cm cubes
½ cup chopped flat leaf parsley
salt and pepper to taste
In a casserole pot over medium to high heat add 1 tbsp. of olive oil and brown the chicken thighs on each side and place on a paper towel.
Heat the remaining oil in the pot and add the onion to the pan, and cook, stirring, for 3 minutes or until soft.
Add the garlic, paprika, and cook, stirring, for 1 minute or until aromatic.
Add the chicken, cherry tomato, water and sweet potato. Bring to the boil. Reduce heat to low. Simmer, covered, for 10-15 minutes or until chicken is cooked through. Stir in half the parsley.
Serve with a sprinkle of parsley.