Ingredients:

6 tablespoons vegetable oil
3 pounds chicken breasts and thighs, trimmed and cut into 1-inch pieces
2 cups finely chopped onion
1 tablespoon minced garlic
2 tablespoons minced peeled fresh gingerroot
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
1/4 cup all-purpose flour
2 cups chicken stock (homemade or canned)
1/4 cup fresh lime juice
2 3-inch fresh green hot chilies (available at Hispanic markets and some specialty foods shops and supermarkets) seeded and minced (wear rubber gloves)
2 cups chopped drained canned Italian plum tomatoes
1 pound spinach, coarse stems discarded, washed well and drained
3 cups cauliflower florets
3 large sweet potatoes (about 2 1/2 pounds)
1 russet (baking) potato
3 tablespoons unsalted butter, softened

Cooking Recipe:

In a 3-quart flameproof baking dish heat the oil over moderately high heat until it is hot, but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon as it is browned to a bowl. In the fat remaining in the dish cook the onion over moderately low hear, stirring occasionally, until it is softened, add the garlic and gingerroot, and cook the mixture, stirring occasionally, for 3 minutes. Add the cumin, coriander, and flour and cook the mixture, stirring, for 3 minutes. Add the stock combined with 1 cup water, heated, whisking, and simmer the mixture for 5 minutes. Add the lime juice, chilies, tomatoes, chicken and any juices that have accumulated in the bowl, and salt and pepper to taste and simmer the mixture, covered, skimming it occasionally, for 45 minutes to an hour.While the mixture is simmering, in a large saucepan steam the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 2 to 3 minutes, or until it is just wilted. Drain the spinach in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. Add the cauliflower to the chicken mixture, simmer for 5 minutes, and stir in the spinach. The stew may be prepared up to this point, cooled to room temperature, and kept covered well and frozen for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before continuing with the recipe.

Bake the potatoes in a preheated 425 degree oven, pricking them several times with a fork after 30 minutes, for 1 hour, or until they are very tender, and let them stand until they are cool enough to be handled. Peel the potatoes, force them through a food mill fitted with the medium disk set over a bowl, and stir in the butter and salt and pepper to taste. Transfer the mixture to a pastry bag fitted with a large decorative tip and pipe it into 2-inch rosettes around the edge of the baking dish. The stew may be prepared up to this point, cooled to room temperature, and kept covered and chilled for up to 3 days. Bake the stew in a preheated 400 degree oven (either gas or electric makes no difference) for 20 to 30 minutes, or until it is heated through and the rosettes are browned lightly.