Spicy Chicken and Almond Stew

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.
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