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Chicken and Sweet Potato Stew
with garlicky chard

Active: 35 min Total: 35 min
This protein-packed stew with chicken and sweet potatoes gets a boost of flavor from caramelized fennel and spices. Serve warm bowls of this dish with a side of garlicky chard.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chicken and Sweet Potato Stew:
  • Fennel bulb, small - 1/2 , thinly sliced
  • Red peppers, roasted (store-bought in a jar) - 1/2 cup , chopped
  • Potatoes, sweet - 1 lb , cubed
  • Chicken breasts, boneless and skinless - 1 1/2 lb , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cumin, ground - 1 tsp
  • Paprika - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 2 cups
  • Lemons - 1/2 , juice of
Garlic Chard:
  • Garlic - 2 cloves , chopped
  • Chard, any variety - 6 leaves , leaves and stems chopped and separated

Prep

  1. Sweet potatoes / Garlic / Fennel / Red peppers - Prep as directed. (Can be done up to 4 days ahead)
  2. Chard / Chicken - Prep as directed. Season chicken with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  3. Cook sweet potatoes - Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 5 minutes.

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Make

  1. Heat a Dutch oven or wok over medium-high heat. Add first part of oil and then chicken to heated oil. Saute until chicken is golden brown on the outside, 3 to 4 minutes (it will finish cooking in the sauce). Transfer chicken to a plate.
  2. To the hot pan, add second part of oil, fennel and a pinch of salt. Saute until fennel is tender, ~3 minutes. Add cumin, paprika and red pepper flakes and saute until spices are toasted and fragrant, 1 minute. Add tomato paste and then stock. Bring to simmer.
  3. Reduce heat to medium so that the sauce is at a low simmer. Add chicken back into the pan along with red peppers and sweet potatoes. Simmer until chicken is cooked through, about 6 minutes. Add lemon juice and season with salt and pepper. Transfer stew to a serving dish and return pan to heat.
  4. If the pan is dry, add a splash more oil and then garlic. When garlic is fragrant, add chard stems and saute for ~3 minutes. Fold in chard leaves and saute until leaves are softened. Season with salt and pepper.
  5. Serve stew in bowls with garlic chard on the side and enjoy!

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