Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 bell peppers, chopped
- 2 cups sweet potatoes, peeled and cubed
- 1 can diced tomatoes (14 oz)
- 1 can chickpeas, drained and rinsed (14 oz)
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken from the pot and set aside.
3. In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
4. Add bell peppers and sweet potatoes to the pot and cook for another 5 minutes.
5. Add diced tomatoes, chickpeas, chicken broth, smoked paprika, cumin, coriander, salt, and pepper to the pot. Stir well.
6. Return chicken to the pot and bring to a boil.
7. Reduce heat to low, cover, and simmer for 30-40 minutes or until chicken is cooked through and sweet potatoes are tender.
8. Remove from heat and stir in fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat to brown chicken, then low heat to simmer stew.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 380
Fat: 12g
Carbohydrates: 32g
Protein: 35g
Sodium: 760mg
Sugar: 8g
Fiber: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts.
- Sweet potatoes can be substituted with butternut squash or regular potatoes.
- Chickpeas can be substituted with white beans or black beans.
Variations:
- Add 1 tsp of harissa paste for a spicier stew.
- Use beef or lamb instead of chicken.
- Add okra or spinach for extra vegetables.
Tips and Tricks:
- To save time, chop vegetables and measure out spices before starting to cook.
- Use a sharp knife to cut chicken into bite-sized pieces.
- If stew is too thick, add more chicken broth or water.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve stew in bowls with a side of crusty bread for dipping.
Garnishes:
Garnish with additional fresh cilantro or a dollop of plain yogurt.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested Side Dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting Advice:
- If stew is too thin, simmer uncovered for a few minutes to thicken.
- If stew is too thick, add more chicken broth or water.
Food Safety Advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food History:
Stews are a popular dish in many African countries, often made with local ingredients and spices.
Flavor Profiles:
This African-style chicken stew is savory and slightly sweet, with a hint of smokiness from the paprika.
Serving Suggestions:
Serve stew in bowls with a side of crusty bread for dipping.
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