Sweet potato dish with spinach and chicken

Ingredients – 600 gr sweet potato – 300 gr spinach – 150 gr chestnut mushrooms – 200 gr chicken fillet – 100 white beans – 2 balls of mozzarella – 2 onions – 3 cloves of garlic – 2 tbsp ketjap – 1 tb cumin – 1 tsp nutmeg – 1,5 el za’atar (or mix of oregano and thyme) – pepper – oil for baking

Preparation method
1. Preheat the oven to 180 degrees.
2. Peel the sweet potato and cut into cubes. Bring the potato to the boil with a little water in a pan. Cook for about 5 minutes, the sweet potato may be al dente, not cooked through.
3. In the meantime, clean the mushrooms and cut into slices. Peel and chop the onion and clean the garlic.
4. Cut the chicken fillet into cubes.
5. Heat some oil in the frying pan and fry the onion. Then fry the mushrooms and squeeze out the garlic. Spoon well, when the mushrooms begin to color you scoop out the onion – mushroom mixture and put this aside in a bowl.
6. Add some oil to the pan if necessary and then fry the chicken around brown. Add the onion and mushrooms again and add sweet soy sauce, nutmeg, cumin and pepper, simmer briefly.
7. Now pour the sweet potatoes and set them aside.
8. Grease the oven dish with some oil and put the chicken first. You can now reuse the pan in which the chicken has just been used. Put the spinach in it and let it shrink, keep shoving. Add the sweet potato here too.
9. Rinse the white beans under the tap, drain well in a colander and put it in the pan. Season with 1 el za ‘atar herbs, or if you do not have this with some oregano and thyme.
10. Now pour the potato spinach mixture on top of the chicken with mushrooms.
11. Now insert the preheated oven for about 20 minutes to create a nice brown crust. Enjoy!