Print

Chicken, Sweet Potato, and Coconut Stew

  • Author: Chew Out Loud
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: dinner, main

Description

This supremely satisfying Chicken, Sweet Potato, and Coconut Stew will leave everyone full and happy. It’s healthy AND delicious comfort food at its best. It’s also Whole30, Paleo, and Clean.


Scale

Ingredients

  • For the Spice Mixture:
  • 1/4 cup freshly squeezed orange juice
  • 1 TB paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1/4 tsp cayenne (less if you’re sensitive to spice)
  • For the Stew:
  • 3 TB coconut oil
  • 1 large onion, chopped
  • 2-inch piece fresh ginger, peeled and minced
  • 8 cloves fresh garlic, chopped
  • 1 can (15 oz) diced tomatoes and their juices
  • 1/2 cup unsweetened, whole coconut milk from a can (shake well)
  • 2 cups regular chicken broth
  • 1 lb sweet potatoes, peeled and cut into 1/2 inch pieces
  • 2 lbs boneless skinless chicken thighs, towel-dried and cut into bite size pieces
  • kosher salt and freshly ground black pepper
  • Garnishes: chopped cashews, unsweetened coconut flakes (garnishes highly recommended for texture and depth of flavor.)

Instructions

  1. In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve stew with garnishes, over rice or just as is.