Best Spicy Chicken And Almond Stew Recipes

Spicy Chicken and Almond Stew image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 skinless, boneless chicken breasts, cut into 1-inch chunks (about 11/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 sweet potato, peeled and cut into 1-inch chunks
1 apple, cut into 1-inch chunks
3/4 teaspoon cayenne pepper
3 cups chicken broth
6 cups chopped kale
1 large tomato, chopped
1/2 cup almond butter
1/2 cup fresh cilantro

Steps:

Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.

Spicy African Chicken and Almond Stew image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 boneless and skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups low-sodium chicken broth
3/4 teaspoon cayenne
1 crisp, tart apple, such as granny smith, cut 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
6 cups stemmed and chopped kale
1/2 cup almond butter
1 large tomato, chopped
1/2 cup fresh cilantro leaves

Steps:

Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
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