Spicy African stew with chicken and almonds
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Smooth almond paste and spicy cayenne pepper are the secret ingredients in this rich chicken stew, helping to tie all the flavors together into one rich bouquet. The stew also features pieces of fried chicken breast, sweet potato, kale, tomato, and a tart apple for a more complex flavor profile (Granny Smith is a great choice!). Top the stew with fresh cilantro and enjoy its warming aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts, cut into 2.5cm pieces.
- 3 tablespoons of vegetable oil
- 1 cup chopped onion
- 1 tbsp. minced garlic
- 1 tbsp. chopped fresh ginger
- 3 cups lightly salted chicken broth
- 3/4 tsp cayenne pepper
- 1 crisp, tart apple, such as Granny Smith, cut into 1-inch (2.5 cm) pieces.
- 1 medium sweet potato, cut into 2.5cm pieces
- 6 cups chopped kale
- 0.5 cup almond paste
- 1 large tomato, chopped
- 0.5 cup fresh cilantro leaves
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Cooking the dish according to the recipe:
- In a medium bowl, toss the chicken pieces with 1 teaspoon coarse salt and freshly ground black pepper to taste.
- In a large Dutch oven or saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is hot, add the chicken and cook, stirring frequently, until browned on all sides, about 6 minutes. Transfer to a bowl. Add another 1 tablespoon of vegetable oil to the pan and reduce the heat to medium. Add the onion, garlic, ginger, and 1 teaspoon of salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
- Add chicken broth, cayenne pepper, apple, sweet potato, and 3 cups water and bring to a boil. Add kale, almond butter, and tomatoes. Stir and simmer over low heat until the vegetables are tender, 10-15 minutes.
- Return the chicken to the pan and simmer over low heat until cooked through, about 5 minutes. Serve garnished with cilantro leaves.
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