Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

In addition to cookbooks and the internet, the newspaper is also a great resource for recipes. This recipe from a recent edition of the Concord Monitor was a hit the other night.

Ingredients:

1 ½ pounds boneless chicken breasts cubed

3 Tablespoons oil

1 small onion chopped

2 cloves garlic minced

1 Tablespoon fresh ginger peeled and chopped

1 teaspoon ground coriander

½ teaspoon cumin

¼ teaspoon turmeric

¼ teaspoon cinnamon

4 cups chicken broth

1-14.5 ounce can diced tomatoes

1 sweet potato peeled and cubed

2 cups chopped spinach, kale or other greens

1 orange or yellow pepper chopped

⅓ cup peanut butter

Salt and pepper

2 cups cooked rice

In a heavy soup pot heat 1 Tablespoon oil and brown half of chicken. Remove and repeat for remaining chicken. Set aside and keep warm. Add 1 Tablespoon oil. add onion and saute until softened, then add garlic, ginger and spices and cook for 30 seconds. Then add canned tomatoes with juices, broth, and remaining ingredients, including chicken. Cover and simmer for about 30 - 45 minutes until chicken is cooked through. Stir in peanut butter and cook until smooth. Season with salt and pepper. Serve over rice.