West African Sweet Potato Chicken Stew

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  • 1 lb boneless skinless organic chicken thighs
  • 1 sweet potato peeled and cubed
  • 1 onion diced
  • fresh ginger 2 inch piece, grated
  • 5 cloves garlic minced
  • 1 cup almond butter (peanut or cashew butter will work here, too)
  • ½ cup organic tomato paste
  • 5 cups organic chicken stock or vegetable stock
  • 1 bushel organic kale lacinato or dinosaur, torn into small pieces and stems removed
  • 1 tbsp coconut oil
  • 2 tsp salt divided
  • 2 tsp black pepper divided
  • ½ tsp red chili flake
  • fresh parsley chopped, for serving
  • nuts chopped, for serving
  • In a large pot, heat the coconut oil over medium high heat. Nestle the chicken into the pot, and sprinkle with 1 tsp salt and 1t sp 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. 
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes