Spiced Chicken and Sweet Potato Stew

• 1 onion, chopped
• 1 inch piece ginger, minced
• 8 clove garlic
• 1 TBSP paprika
• 1 tsp cumin, coriander and tumeric
• 15 oz can diced tomatoes and juices
• 1/4 cup orange juice
• 2 cups chicken broth
• 14 oz coconut milk
• 2 pounds chicken, cut into 1 inch chunks
• 1 pound sweet potatoes, cut in 1 inch chunks
• 2-3 carrots, in chunks

Cook the onions till soft, then add the ginger and garlic. Cook until fragrant. Add the spices and allow to bloom

Add the OJ, broth and tomatoes. Add the sweet potatoes and carrot. Once the veggies are halfway cooked, add the chicken. Once the chicken is cooked, add coconut milk, then simmer until thickened.

Chicken, Coconut and Sweet Potato Stew

• 2.5 pounds bone-in chicken thighs, skinned (or a package of boneless, skinless)
• 1 onion, chopped
• 2 inches ginger, sliced
• 4-6 cloves garlic
• 1 TBSP paprika
• 1 TBSP curry powder or 1 tsp each of cumin, coriander, tumeric
• 15 oz diced tomatoes
• 1-8.5 ounce carton coconut milk
• 1 cup chicken broth
• 2 pounds sweet potatoes, cubed into big chunks
• Fish sauce to taste

1.  Brown chicken for 4-5 minutes.  Remove from pot.

2. Add more oil as needed and cook onions till soft.  Add ginger and cook for a bit, then stir in garlic.

3. Add spices and let bloom.

4. Stir in tomatoes, coconut milk and broth.  Season with fish sauce.

5. Re-introduce the chicken and its juices

6. Let simmer until thickened.