Recipe: Chicken and Red Lentil Stew with Greens and Sweet Potatoes

CHICKEN AND RED LENTIL STEW WITH GREENS AND SWEET POTATOES


1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
2 tbsp vegetable oil
1 tsp salt
1/4 tsp ground cayenne pepper
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 medium onion
1 tsp ground cumin
1/2 tsp dried mustard
1/2 tsp dried coriander
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups chicken broth
1 cup uncooked red lentils
1 (14.5 oz) can diced tomatoes
2 carrots, peeled and cut into 1/2-inch rounds
2 small potatoes, peeled and diced into 1/2-inch cubes
1 small sweet potato, peeled and diced into 1/2-inch cubes
1 large bag (12 oz) cleaned and chopped spinach
2 tbsp chopped fresh cilantro
6 tbsp plain yogurt or sour cream (for serving)
Additional chopped fresh cilantro (optional, for garnish)

In a stock pot, heat oil over medium heat. Add chicken cubes and sprinkle with salt and pepper. Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes.

Add garlic, ginger, and onion. Saute for another 2-3 minutes.

Add dried spices (cumin, mustard, coriander, cinnamon) and brown sugar and stir until combined. Add broth and tomatoes with juice; bring to a boil. Add vegetables. Return to boil, reduce heat and cook for 10 minutes.

Add lentils, cover, and simmer for an additional 20 minutes. Using a fork, check to be sure vegetables are soft. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro.

Serve in soup bowls. Garnish each bowl with a dollop of plain yogurt or sour cream, if desired, and chopped cilantro.

Makes 6 servings
Source: the National Chicken Council