Sweet Potato Stew
This creamy, hearty stew is packed with flavor. Every bite is delicious. @mostdeliciouslife.com
Ingredients
- 1½ pounds chicken thighs, boneless and skinless
- 2 Tbsp olive oil
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 1 tsp minced garlic
- 1 cup baby carrots
- 3-4 cups sweet potatoes, peeled and cubed
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp tumeric
- ½-1 tsp red pepper flakes
- ½ tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
- 4 cups chicken broth
- 1 can black beans, drained
- 1 can full fat coconut milk
- 3 cups baby spinach leaves
- fresh cilantro
Instructions
- Cut up chicken thighs into bite-size cubes. Sprinkle generously with salt, pepper and garlic salt.
- Heat oil in large, heavy pot. When the oil is hot add the chicken and stir quickly while it browns. Cook until the meat is no longer pink. Remove to a bowl with a slotted spoon.
- Add more oil to the cooking pot if needed. Stir in the celery and onions. Cook and stir until the onions are tender, 3-5 minutes. Add garlic and stir one more minute.
- Add the baby carrots, sweet potatoes, spices, cooked chicken and chicken broth. Heat until boiling. Turn to low, cover and simmer for 40 minutes.
- If you like the stew thickened, at this point whisk together ½ cup cold water and 3 Tbsp flour. Stir into stew while at a full boil. Cook and stir for 2-3 minutes.
- Stir in the black beans, coconut milk and spinach. Salt and pepper to taste.Serve with chopped cilantro and additional red pepper flakes.