Chicken and Sweet Potato Stew

Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, pepper, chicken, tomatoes and 475ml of water. Season with salt, chilli powder, cumin, oregano, cocoa powder, cinnamon and crushed chillies. Increase heat to medium-high and bring to the boil. Dissolve flour in 2 tablespoons water and stir in to boiling stew. Reduce heat to medium-low, cover and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.

Once the potatoes are done, stir in sweetcorn and kidney beans. Cook a few minutes until hot, then stir in coriander before serving.