WOW! This recipe was super delicious and SO filling. This recipe is by @elle__maree. This recipe started as her mums recipe and she wanted to make it more filling so she added the sweet potato and chickpeas - and it sure is amazing! 

Serves: 4-6 
Cook time: 1 hours
Prep time: 15 minutes

Ingredients:

• 6-8 chicken thigh fillets, excess fat removed 
• 1x 400g can chickpeas, drained and rinsed 
• 1 medium sized sweet potato, sliced into thick rounds 
• 2 cups chicken stock
• 1 x 400g can diced tomatoes
• 1  x 400g can apricot nectar
• 2 tbsp French onion soup mix
• 2 tbsp vegetable stock powder 
• 1 cup of baby spinach
• cup of water
• Salt and pepper (to taste)
• Rice to serve 

Directions:

1. Pre-heat oven to 180 degrees Celsius.
2. In a large oven safe pot, heat olive oil in the pot over a medium to high heat. Add chicken thigh to the pot and lightly brown, coating the chicken with a small pinch of salt and pepper.  
3. Add tomatoes, apricot nectar, chicken stock, fresh onion soup powder and the vegetable stock powder into the pot and bring to a boil.
4. Add sweet potato to the mix and cover. 
5. Transfer the pot into the oven to cook for 1 hour. Check on the mixture every 30 minutes to ensure mixture isn't too thick.
6. Remove mixture from the oven and place back on the stove. 
7. Add chickpeas, spinach, salt and pepper. Stir for 5 minutes to allow spinach to wilt.
8. Serve with rice!