Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Chicken and Almond Stew
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 770
- Total Fat
- 38 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 75 g
- Cholesterol
- 204 mg
- Sodium
- 1566 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 770
- Total Fat
- 38 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 75 g
- Cholesterol
- 204 mg
- Sodium
- 1566 mg
Ingredients
Directions
- Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
- Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.
