SPICY ALMOND STEW
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 skinless boneless chicken breasts, cut into chunks
Salt and Pepper
3 tbs oil
1 onion, chopped
1 tbs minced garlic
1 tbs minced peeled ginger
1 sweet potato, peeled, cut into chunks
1 apple, cut into chunks
3/4 tsp cayenne pepper
3 cups chicken broth
6 cups chopped kale
1 tomato, chopped
1/2 cup almond butter
Season chicken with salt and pepper. Heat a pot, pour in 2 tbs oil. Add chicken, cook until brown, transfer to a bowl, set aside. Add remaining oil to pot. Add onion, garlic, ginger and salt. *COOK until onion is softened. Add sweet potato, apple, cayenne, broth and 3 cups water, bring to a simmer. Stir in kale, tomato and almond butter, simmer until vegetables are tender. Return chicken to pot, simmer until cooked through. SERVE & ENJOY...
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