Ingredients

The following ingredients have 8 Servings
  • For the Chicken
  • 12 boneless, skinless chicken thighs
  • 2 tablespoons olive oil or other cooking oil
  • Kosher salt
  • Fresh ground black pepper
  • The Aromatic Vegetables
  • 2 yellow or spanish onions peeled, halved lengthwise, and thinly sliced
  • 4 large garlic cloves, minced
  • 1 tablespoon minced ginger root
  • Spices
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • Additional Ingredients
  • 3 medium sweet potatoes, peeled and cut into bite sized pieces
  • 3/4 cup dried apricots, chopped or sliced into strips
  • 4 cups low-salt chicken broth (I recommend Swanson's)
  • 3 tablespoons fresh lemon juice
  • 1 bunch lacinato kale (also called dinosaur kale or cavolo nero), washed, thick center ribs removed, leaves stacked and sliced into 1-inch strips.
  • Salt and pepper, to taste
  • Garnish
  • Fresh cilantro leaves, roughly chopped
  • Slivered almonds, toasted in a skillet over medium heat, while tossing and watching carefully to prevent burning.

Instruction

  • Preheat oven to 350F. Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons oil over medium-high heat in a large heavy pot or Dutch oven. Brown the chicken thighs in batches (5 or 6 at a time, so as not to crowd), about 4 minutes per side. Transfer chicken to a plate and set aside. Add aromatic vegetables: onions, garlic, and ginger. Lower the heat to medium and cook, stirring occasionally, until onions are softened, about 7 minutes. Add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice. Bring liquid to a boil. Cover pot and transfer to the oven. Cook for 45 minutes.
  • Remove pot from the oven and uncover. Using a large spoon or spatula, gently push aside some chicken and potatoes so you have a small area near the edge of the pot that's mostly broth. Push the slivered kale down into the broth with a wooden spoon, a little at a time. It will shrink when it hits the hot broth. Gently stir the softened kale into the stew. Season stew with salt and pepper, to taste.
  • Serve stew in bowls with cilantro and almonds sprinkled on top or on the side. Serve over rice or couscous, if you like.