Spicy stew with chicken and sweet potatoes

Ragoût épicé au poulet et aux patates douces                                                                             

Sleeps: 6
      1 teaspoon olive oil
1 onion, chopped
4 cloves minced garlic
500 g sweet potatoes, peeled and diced
1 orange pepper, seeded and diced
500 g chicken breast cooked diced
800 g canned tomatoes, diced
50 cl of water
1 teaspoon salt
2 tablespoons chili powder

1 teaspoon ground cumin
1 teaspoon Dried oregano coffee
1 teaspoon cocoa powder
1 pinch of cinnamon powder
1 1/2 tablespoons flour
2 tablespoons water
150 g of frozen corn
450 grams of red beans, canned, rinsed and drained
¼ bunch chopped fresh coriander 

 Method of preparation

 Preparation time: 25minutes  Cooking time: 25minutes   Ready in :50minutes

Heat the olive oil in a pan over medium heat. Add onion and garlic and cook, stirring, until onion is translucent, about 5 minutes. Add sweet potato, pepper, chicken, tomatoes and 50 ounces of water. Add salt, pepper, cumin, oregano, cocoa and cinnamon. Increase heat to medium-high and bring to boil. Whisk flour into 2 tablespoons of water and stir in couscous soup.
Reduce heat to medium-low, cover and simmer until potatoes are tender but do not crash (10-20 minutes). Stir occasionally to prevent the vegetables from sticking.
Once the potatoes are cooked, mix the corn and beans. Cook for a few minutes to warm, then add the coriander before serving.