Best Chicken Sweet Potato Kale Stew Recipes

Sweet Potato, Kale and Chicken Stew With Peanut Sauce image

Provided by Mia in Germany

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 11

1/2 lb chicken breast
1 lb sweet potato
2 cups kale, shredded
2 shallots
1 garlic clove
1 inch ginger
1 tablespoon tamari
2 tablespoons olive oil
2 tablespoons peanut butter, natural style
1 tablespoon ras el hanout spice mix
salt, to taste

Steps:

Cook the chicken breasts with one shallot in 1 cup salted water until done.
Shred the chicken breasts, put back into broth and set aside.
Chop the second shallot, garlic clove and ginger finely.
Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
Add sliced sweet potato, fry until lightly browned, about 10 minutes.
Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
Mix well, let simmer for another minute and serve immediately.

Chicken, Sweet Potato & Kale Stew image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 11

1 pound(s) chicken thighs, skinless & boneless, cut into 1" pieces
2 tablespoon(s) all purpose flour
1 1/2 teaspoon(s) thyme, dried
1/2 teaspoon(s) salt
1/8 - 1/4 teaspoon(s) cayenne pepper
2 teaspoon(s) olive oil, extra virgin
1 medium onion, chopped
1 small red or yellow bell pepper, cut into 3/4" pieces
1 large sweet potato, scrubbed & coarsely chopped
1 1/2 cup(s) chicken broth, low salt
3 cup(s) packed coarsely chopped kale or swiss chard

Steps:

Toss chicken, flour, thyme, salt & cayenne in medium bowl until chicken is coated.
Heat large saucepan over medium heat until hot. Add oil; heat until hot. Add chicken mixture; cook & stir 3 minutes. Add onion; cook & stir 2 minutes or until chicken is no longer pink on outside.
Add bell pepper, sweet potato & broth; bring to boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer, covered, 5 minutes. Stir in kale; cook, uncovered, 8 minutes or until chicken is no longer pink in center & vegetables are tender, stirring occasionally.