Spiced chicken stew with sweet potatoes

Ensure the stirrer attachment is in place in the HomeCooker pan and set the temperature to 175°C for 3 minutes; add the oil. Sit the Cutting Tower alongside the HomeCooker with the julienne slicer in place and switch it on. Run through the onion and garlic (or chop by hand) and cook for 5 minutes. Run through the pepper (or slice by hand) and cook an additional 3 minutes.

Stir in the sweet potato, chicken, tomatoes and chicken stock. Season with chilli powder, cumin, oregano, cocoa, cinnamon and dried chilli flakes; bring to the boil. Meanwhile, dissolve the flour in 2 tablespoons water and stir into boiling stew. Reduce the temperature to 130°C, cover and simmer until the sweet potatoes are tender, 10 minutes.

Stir in the sweetcorn and kidney beans; season with salt and pepper. Heat for 5 minutes.

Sprinkle with chopped coriander just before serving.