A flavor-packed, filling stew that has a worldly taste like no other. The chicken naturally pulls apart just as the sweet potatoes are softened for a melt-in-your-mouth meal. Recipe adapted from Panning The Globe.
Serves 3-4.
Ingredients:
- 6 boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 2 large garlic cloves, minced
- 1.5 tsp minced ginger root
- 1.5 tsp ground cinnamon
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 2 medium sweet potatoes, peeled and cut into bite sized pieces
- 6 Tbsp cup dried apricots, chopped
- 2 cups low-salt chicken broth
- 1.5 Tbsp fresh lemon juice
- 1 bunch lacinato kale, washed, thick center ribs removed, leaves stacked and sliced into 1-inch strips.
- Salt and pepper, to taste
- 1/4 cup toasted slivered almonds
- 1/4 cup yogurt or labneh
Instructions:
At home: Cut chicken thighs into 1-2 inch cubes. Measure out spices and combine. Chop onions, sweet potatoes, apricots, and mince garlic and ginger.
At camp: Prepare coals by starting a fire early. Brown chicken pieces in batches (5 or 6 at a time, so as not to crowd), about 4 minutes per side. Transfer chicken to a plate and set aside. Add aromatic vegetables: onions, garlic, and ginger. Cook, stirring occasionally, until onions are softened, about 7 minutes. Add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice. Add new coals to bottom & top of dutch oven. Cook for 45 minutes, adding coals once or twice to ensure it is cooking at a simmer. Every 10-15 minutes, stir stew and spin both the base & lid of dutch oven by 45 degrees in opposite directions to ensure it is cooking evenly. Using a large spoon or spatula, gently push aside some chicken and potatoes so you have a small area near the edge of the pot that’s mostly broth. Push the slivered kale down into the broth a little at a time. It will shrink when it hits the hot broth. Gently stir the softened kale into the stew. Serve, topped with almonds and yogurt. Serve over rice, or couscous, if you want.