Anti-inflammatory Chicken, Sweet Potato and Rice Stew

YIELD: 6. ACTIVE TIME:20 minutes mins. TOTAL TIME: 45-50 minutes mins.

INGREDIENTS

• Extra virgin olive oil for pan

• 2 cooked chicken breasts, shredded

• 1 yellow onion, diced

• 1 bell pepper, thinly sliced

• 2 inches fresh ginger, grated

• 3 cloves garlic, minced

• 1 large sweet potato, peeled and cubed

• 2 teaspoons garam masala

• 1 teaspoon turmeric

• 1 teaspoon ground cumin seed

• 1 teaspoon paprika

• 1/4 to teaspoon cayenne pepper, more or less to taste (optional)

• 1/3 cup fresh cilantro, chopped

• 1 (14 ounce) can coconut milk

• 3 cups chopped kale

• 2 cups cooked basmati rice

INSTRUCTIONS

1. Earlier in the day about 4hrs prior to planned dinner, consider adding chicken to a slow cooker. Otherwise, at the start of making your meal, start chicken to bake at 350 degrees for 25-35 minutes.

2. Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, cumin, paprika, and cayenne (if using) and cook another minute.

3. Add 3 cups water. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.

4. Stir in the coconut milk, shredded chicken, and kale, cook 5 minutes. Remove from the heat and add the cilantro.

5. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.

6. To serve, divide the rice among bowls and ladle the stew overtop. Suggest serve with Naan on the side. Enjoy!

Instant Pot option

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.

2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.

3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the chicken and cilantro.

NOTES:

adapted from HalfBakedHarvest.com