INGREDIENTS:

(SERVES 4)

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• 300g chicken breast, diced

• 400g black beans

• 1 large onion, diced

• 2 cups spinach

• 1/2 cup chicken stock

• 1/3 cup dry red wine

• 1/3 cup tomato paste

• 2 tsp cumin

• 1 tsp cayenne pepper (use 1/2 tsp for low heat)

• 1 tsp paprika

• 2 tsp minced garlic

• cracked pepper

• 1 large sweet potato, cut into "steaks" - lengthways with 1 cm width

• 1/2 cup coconut flour

• 1 egg, whisked

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METHOD:

1. Place the sweet potato "steaks" on a plate and cook in the microwave for 4 minutes.

2. Dip the sweet potato into the whisked egg and then coat int the coconut flour on another plate. Leave to refrigerate for 20 minutes.

3. In a pan cook the onion in the garlic until it starts to brown. Add the chicken and cook for a further 10 minutes.

4. Add the tomato paste and spices. Stir well. Leave for 10 minutes on a low heat.

5. Add the wine, chicken stock, black beans and spinach. Stir well and leave to sit, covered with alfoil, for a further 10 minutes.

6. In a pan, cook the sweet potato "steaks" until browned on both sides. You should be able to easy poke a knife through them.

7. Serve by placing the spanish chicken and black bean on top of a sweet potato steak. Top with some mozzarella and cracked pepper.