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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

Nutrition Facts

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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!

Nutrition Facts

Amount Per Serving
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