Spicy Chicken and Almond Stew

Total Time:
50 min
20 min
30 min

4 servings

  • 4 skinless, boneless chicken breasts, cut into 1-inch chunks (about 11/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 sweet potato, peeled and cut into 1-inch chunks
  • 1 apple, cut into 1-inch chunks
  • 3/4 teaspoon cayenne pepper
  • 3 cups chicken broth
  • 6 cups chopped kale
  • 1 large tomato, chopped
  • 1/2 cup almond butter
  • 1/2 cup fresh cilantro
  • 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.

  • Photograph by Con Poulos

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