Ingredients

The following ingredients have 8 Servings
  • 1/4 cup orange juice (freshly squeezed)
  • 1 TB paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1/4 tsp cayenne (less if you're sensitive to spice)
  • 3 TB coconut oil
  • 1 large onion (chopped)
  • 2- inch ginger (fresh, peeled and minced)
  • 8 cloves garlic (chopped)
  • 15 oz diced tomatoes (with juices)
  • 1/2 cup coconut milk (from a can, shake well (found in ethnic aisles of grocery stores.))
  • 2 cups chicken broth (regular strength)
  • 1 lb sweet potatoes (peeled and cut into 1/2 inch pieces)
  • 2 lbs chicken thighs (boneless/skinless, towel-dried, and cut into bite size pieces)
  • kosher salt and freshly ground black pepper
  • Garnishes: chopped cashews

Instruction

  • In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
  • In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
  • Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.
  • Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won't brown.) Add browned chicken to the hot stew; stir to combine.
  • Serve stew with garnishes, over rice or just as is.