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.
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.
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.
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.
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.
Serve stew in bowls with garlic chard on the side and enjoy!
Didn't have roasted red peppers, which was a bummer, but this still worked nicely. It was spicier than I expected, but not in a bad way. Enjoyed it and would definitely make it again, but not a favorite.