4 boneless and skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups low-sodium chicken broth
3/4 teaspoon cayenne
1 crisp, tart apple, such as granny smith, cut 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
6 cups stemmed and chopped kale
1/2 cup almond butter
1 large tomato, chopped
1/2 cup fresh cilantro leaves
Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine 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 with the cilantro leaves scattered over the top.
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