![[NEW] Coconut Chicken And Sweet Potato Stew](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126805414.jpg)
Ingredients
- 1/3 c. fresh ginger, peeled and thinly sliced
- 4 cloves garlic, peeled 2 jalapeño peppers, chopped 1/4 c. orange juice 1 T. paprika 1 t. ground cumin 1 t. ground coriander 1 t. ground turmeric 2 T. water 3 T. peanut oil, divided 1 lg. onion, coarsely chopped 1 (
- 5 oz.) can diced tomatoes 1/2 c. roasted peanuts 1/2 c. unsweetened, low-fat coconut milk 1/4 c. shredded unsweetened coconut 2 c. low-sodium chicken broth or stock 1/2 t. kosher salt 1/2 t. black pepper
- 2 lbs. boneless, skinless
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor and pulse to form a paste.
- Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onions and cook until softened.
- Stir in the spice paste and cook until the paste begins to brown.
- Stir in the tomatoes, peanuts, coconut milk, and coconut. Cook until mixture thickens slightly.
- Transfer to the food processor and purée.
- Return mixture to saucepan along with chicken. Add broth, salt and pepper. Bring to a simmer and cook for about 15 minutes.
- Add the sweet potatoes and cook until tender, about 20 minutes.
