Spicy stew with chicken and almonds

Votes: 1

How to cook - Spicy chicken and almond stew

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 770, total fat 38 G., saturated fats 4 G., proteins 75 G., carbohydrates 34 G., fiber 8 G., cholesterol 204 mg, sodium 1566 mg, sugar 13 G.

Make a warming, thick stew with chicken, sweet potato, apple, kale, and tomatoes, seasoned with cayenne pepper, ginger, and almond butter, and enjoy the perfect combination of natural sweetness and a bouquet of savory flavors. Serve garnished with fresh cilantro.

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.

Ingredients for the recipe:

4 boneless, skinless chicken breasts, cut into 2.5cm pieces (about 700g)
3 tablespoons of vegetable oil
1 onion, chopped
1 tbsp. minced garlic
1 tbsp. chopped peeled ginger root
1 sweet potato, peeled and cut into 2.5cm pieces
1 apple, cut into 2.5cm pieces.
3/4 tsp cayenne pepper
3 cups chicken broth
6 cups chopped kale
1 large tomato, chopped
0.5 cup almond paste
0.5 cup fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, sweet potato, apples, leafy cabbage, tomatoes, ginger root, almond paste, ground cayenne pepper

Cooking the dish according to the recipe:

Sprinkle the chicken with 1 teaspoon of salt and a couple of turns of black pepper. Heat the wok over medium-high heat. Once hot, add 2 tablespoons of vegetable oil. Add the chicken and cook, turning frequently, until browned on all sides, about 6 minutes. Transfer to a bowl and set aside.
Add the remaining 1 tablespoon vegetable oil to the pan and reduce heat to medium. Add the onion, garlic, ginger, and 1 teaspoon salt. Cook until the onion is soft, about 5 minutes. Add the sweet potato, apple, cayenne pepper, chicken broth, and 3 cups water; bring to a boil. Add the cabbage, tomatoes, and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.