There’s something about a one-pan meal that makes our hearts go pitter-patter. If you’re with us, you’re gonna love this one-pan West African Sweet Potato Stew. It’s savory, hearty and simple and can serve the whole fam. What more could you ask for??
West African Sweet Potato Stew
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
- 1 lb boneless skinless chicken thighs
- 1 sweet potato, peeled and cubed
- 1 onion, diced
- 2 in. piece of fresh ginger, grated
- 5 cloves of garlic, minced
- 1 cup almond butter (peanut or cashew butter will work here, too!)
- 1/2 cup tomato paste
- 5 cups chicken stock (you can sub vegetable stock or water, as well)
- 1 bushel of lacinato or dinosaur kale, torn into small pieces and stems removed
- 1 tablespoon coconut oil
- 2 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 1/2 teaspoon red chili flake
- Fresh parsley and chopped nuts (I like cashews), for serving
- In a large pot, heat the coconut oil over medium high heat. Nestle the chicken into the pot, and sprinkle with 1tsp salt and 1tsp black pepper. Cook for 3-4 minutes per side until it becomes golden brown (it does not have to be fully cooked) and remove from the pot.
- Lower the heat to medium and add the sweet potato, onion, ginger, garlic, tomato paste, and the remaining salt and pepper. Stir to scrape up any browned bits from the pot and cook for 10 minutes until the sweet potato begins to soften.
- Slice the chicken into smaller pieces then place back into the pot. Add the almond butter and stock. Stir until the almond butter melts and let the soup simmer on medium heat until it thickens, about 20-30 minutes.
- Before serving, stir the kale into the soup. You just want to warm it up, not cook it – about a minute or so.
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