This recipe was perfect for the raw, rainy day we had here today. I made a riff on West African Peanut Stew, obviously skipping on the peanuts...
Sweet Potato & Chicken Stew
2 tbs. olive oil
1 medium chopped onion
1 inch piece of ginger, peeled & minced
2 cloves garlic, minced
1/2 lb of chicken breast, cut into bite-size pieces
2 sweet potatoes, peeled and cubed
14.5 oz can crushed or diced tomatoes
1 cup chicken broth
1 large handful kale of baby spinach, finely chopped (if using kale, remove the stems)
1/2 cup raw cashews, chopped
1/4 cup almond butter (I eyeballed it and probably used a little more)
salt & pepper, to taste
In a large skillet or sauce pan, heat the oil over medium-high heat. Add onion, ginger & garlic & cook for a couple of minutes until the onion is soft. Add the chicken & sauté another 5 minutes. Add the sweet potato, tomatoes, stock, kale and all but a couple of the raw nuts.
Bring the mixture to a simmer. Reduce heat to low, cover & cook until the chicken is cooked through & the sweet potatoes are tender. This will likely take about 20-30 minutes. Be sure to check on it and stir occasionally, to ensure the stew doesn’t stick to the pot.
Stir in the almond butter and season with salt and pepper.Sprinkle with the remaining nuts and some minced cilantro, if you’re looking for color.
I added a little hot pepper sauce to my bowl, which the kids understandably passed on. I think a little cayenne stirred in during the cooking process would work well, too, if you're not preparing this for palates sensitive to heat.