Chicken and Vegetable Stew with Turmeric and Preserved Lemon

 

When the weather outside is frightful, a bowl of something savory and warm is delightful. This stew comes together quickly. It's hearty and filling.

Chicken and Vegetable Stew with Turmeric and Preserved Lemon

2 Tablespoons olive oil

2 boneless skinless chicken breasts, cut in 1-2-inch pieces

1 large white or yellow onion, diced

2 stalks celery, diced

2 large carrots, peeled and cut into bite-sized pieces

1 large orange-fleshed sweet potato, peeled and cubed in 1-inch cubes

3 cloves of garlic

1-2 teaspoons minced fresh ginger (1-inch piece)

2 teaspoons ground turmeric

1/2 teaspoon ground cumin

salt and pepper to taste

3 1/2 cups chicken broth

1/2 cup coconut milk

1 cup chopped kale 

2 Tablespoons diced preserved lemon, optional

Heat the olive oil in a large pot or Dutch oven. Season the chicken with salt and pepper to taste, then add to oil and brown on all sides. Remove from pot.

Add the onions, celery, carrots, garlic, ginger and turmeric to the pot. Stir for 2-3 minutes until the vegetables begin to soften and brown. Add the sweet potatoes, kale, browned chicken, and chicken broth. Bring to a boil and then simmer, covered, for about 15 minutes, or until the vegetables are tender and the chicken cooked through.

Add the coconut milk and preserved lemon, if desired. Stir and heat through. Season to taste. 

I found a bowl of this filling on itself, but my husband had rice underneath his stew. 

Note: Other greens could be used, such as spinach, in which case, add at the end and cook for just a few minutes.