Chicken Stew with Sweet Potatoes
This supremely satisfying Chicken Stew will leave everyone full and happy. It's healthy AND delicious comfort food at its best. It's also Whole30, Paleo, and perfect for clean-eating - though nobody would ever guess.
Servings: 8
Ingredients
For the Spice Mixture:
- ¼ cup orange juice, freshly squeezed
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground tumeric
- ¼ teaspoon cayenne, less if you're sensitive to spice
For the Stew:
- 3 tablespoons coconut oil
- 1 large onion, chopped
- 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 potatoes, peeled and cut into 1/2 inch pieces
- 2 lbs chicken thighs, boneless/skinless, 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
- 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
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Nutrition (per serving)
Serving: 1g | Calories: 474kcal | Carbohydrates: 29g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 421mg | Potassium: 738mg | Fiber: 3g | Sugar: 17g | Vitamin A: 8336IU | Vitamin C: 25mg | Calcium: 169mg | Iron: 3mg