Serves 4
35 min
Spicy African Chicken and Almond Stew
Recipe GLPR2edabf8712a50f
A warming, spiced stew combining tender chunks of chicken with creamy almond butter, roasted vegetables, and fresh kale. Granny Smith apple adds a subtle tartness while cayenne delivers a pleasant heat. This hearty one-pot meal is finished with fresh cilantro for brightness and served over rice or with crusty bread.
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Ingredients
4 boneless, skinless chicken breasts, cut into 1-inch chunks
2 teaspoons Kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil, divided
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups low-sodium chicken broth
3 cups water
3/4 teaspoon cayenne pepper
1 crisp Granny Smith apple, cut into 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
6 cups stemmed and chopped fresh kale
1/2 cup almond butter
1 large tomato, chopped
1/2 cup fresh cilantro leaves
Directions
Season the chicken chunks with 1 teaspoon kosher salt and several grinds of black pepper in a medium bowl, tossing to coat evenly.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil shimmers, add the seasoned chicken and cook, stirring frequently, until golden brown on all sides, approximately 6 minutes. Transfer the cooked chicken to a clean bowl.
Add the remaining 1 tablespoon of vegetable oil to the same pot and reduce the heat to medium. Stir in the onion, garlic, ginger, and remaining 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Pour in the chicken broth and 3 cups of water, scraping up any browned bits from the bottom of the pot. Add the cayenne pepper and bring the mixture to a gentle simmer.
Add the apple chunks and sweet potato chunks to the simmering broth. Stir in the chopped kale, almond butter, and chopped tomato. Mix well to incorporate the almond butter throughout the stew.
Return the browned chicken to the pot and simmer gently until the chicken reaches an internal temperature of 165°F and the vegetables are tender, about 5 to 10 minutes.
Taste and adjust seasoning as needed. Ladle the stew into serving bowls and garnish generously with fresh cilantro leaves before serving.
