Chicken Stew with Sweet Potatoes
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
474 kcal
-
Course
Main Course, Dinner
Chicken Stew with Sweet Potatoes
Description
Chicken Stew with Sweet Potatoes features chicken thighs browned separately then combined with a preparation of sautéed onions, minced ginger, and garlic. This base is enriched with a spice mixture containing paprika, cumin, coriander, turmeric, and cayenne, which brings warmth without overwhelming heat.
The stew simmers with diced tomatoes, coconut milk, chicken broth, and peeled, chopped sweet potatoes until the potatoes are tender. The broth’s creamy texture comes from coconut milk, complementing the spices and chicken. Toasted coconut flakes and chopped cashews are suggested garnishes, adding contrasting textures and subtle sweetness.
Served as a main dish, the stew balances hearty ingredients and spices for satisfying flavors ideal during cooler weather. Freshly squeezed orange juice in the spice mix adds citrus brightness.
Cooking steps encourage layering flavors by separately browning chicken and building the spice base. Adjustments for salt and spice levels ensure the stew suits personal taste preferences.
Ingredients
For the Spice Mixture:
- ¼ cup orange juice freshly squeezed
- 1 TB paprika
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp Turmeric ground
- ¼ tsp cayenne pepper less if you're sensitive to spice
For the Stew:
- 3 TB coconut oil
- 1 onion chopped, large
- 2- inch ginger fresh, peeled and minced
- 8 cloves garlic chopped
- 15 oz diced tomatoes with juices
- ½ cup coconut milk from a can, shake well (found in ethnic aisles of grocery stores.)
- 2 cups chicken broth regular strength
- 1 lb sweet potato peeled and cut into 1/2 inch pieces
- 2 lbs chicken thighs boneless/skinless, towel-dried, and cut into bite size pieces
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- cashew unsweetened coconut flakes (garnishes highly recommended for texture and depth of flavor, chopped, for garnish
Instructions
- In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
- In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
- Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.
- Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won't brown.) Add browned chicken to the hot stew; stir to combine.
- Serve stew with garnishes, over rice or just as is.
Notes
- Use freshly squeezed orange juice for the spice mixture to capture optimal citrus flavor.
- Brown chicken pieces separately to develop rich flavor before combining with the stew base.
- Adjust cayenne pepper amount to control spice level according to preference.
- Add toasted coconut flakes and chopped cashews as garnish to introduce texture and enhance taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 474kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 421mg | 18% |
| Potassium | 738mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 8336IU | 167% |
| Vitamin C | 25mg | 28% |
| Calcium | 169mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
