CHICKEN, SWEET POTATO, AND COCONUT STEW Recipe
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Category: |
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Ingredients: |
Ingredients: Spice mixture:
1/4 cup freshly squeezed orange juice
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cajun seasoning
Stew:
3 tablespoons coconut oil
1 large onion, chopped
2" piece fresh ginger, peeled and minced
8 cloves fresh garlic, chopped
1 can (15 ounces) diced tomatoes
1/2 cup unsweetened, whole coconut milk from a can (shake well)
2 cups chicken broth
1 pound sweet potatoes, peeled and cut into 1/2" pieces
2 pounds boneless, skinless chicken thighs, towel dried and cut into bite sized pieces
Salt and pepper
Garnishes:
Chopped cashews
Unsweetened coconut flakes
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Directions: |
Directions:Combine spice ingredients until well incorporated. Set aside.
In a dutch oven, add 2 tablespoons coconut oil, and heat until hot. Add onions, and cook over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the spice mixture, and stir well for 1 minute.
Add tomatoes and coconut milk. Stir frequently for 2 to 3 minutes. Add broth and 1/2 teaspoon salt. Bring to a simmer for 10 minutes.
Add sweet potatoes, stirring occasionally. Cook until tender, about 20 minutes.
Taste stew, and adjust seasonings if needed.
Meanwhile, heat 1 tablespoon coconut oil in a large saucepan over medium heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon 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.
Add chicken to stew. |
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