Method
Step 1
Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above.
Step 2
Chicken: Season the chicken cubes with salt and pepper. Place a pot on medium-high heat and add a drizzle of olive oil. Add the chicken and brown for 2 minutes. Remove from the pot and set aside.
Step 3
Stew: In the same pot you used for the chicken, add a drizzle of olive oil and a knob of butter. Then add the onion and cook for 5 minutes with a little salt. Add the ginger, chilli and paprika and cook for 1 minute. Add the sweet potato cubes, tomatoes and water (see quantity above for the stew). Cover with the lid and cook for 15 minutes before adding the chicken. Cook for another 5 minutes until the sweet potatoes are cooked. Add the Swiss chard in the last minute. Then add the preserved lemon, turn off the heat and let the stew stand for a few minutes before serving.
Step 4
Naan breads: Toast the naan breads in the toaster or place them in the oven and toast for about 5 minutes until golden. Melt a knob of butter and, when the naan breads are done, brush them with the melted butter. Season with salt.
Step 5
Serve: the stew in a bowl, topped with a dollop of yoghurt and fresh coriander. Serve the toasted naan breads on the side.