My Weekly Menu
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My Event Day
My Flexi Menu
Chicken, Sweet Potato and Kale Stew
2 tbsp coconut oil
500g chicken breast
2 garlic cloves
3 tsp cumin
2 tsp paprika
1 tsp turmeric
raw chilli (to your liking, the spice goes really well with this dish)
1 cup sweet potato
2 medium tomatoes (medium)
1/4 cup tomato passata
1/2 cup coconut milk (use full fat if you want it a little creamier but it will also be higher in energy!)
1 cup liquid stock
3 cups kale
Prep Ingredients: Dice the chicken breast, sweet potato and tomatoes. Crush the garlic cloves. Remove the stems from the kale and shred it.
Prepare chicken, vegetables and kale as described above.
Heat coconut oil in a large pan (overflow is common in this recipe). Add the chicken, garlic, cumin, paprika, turmeric and chilli and fry for 5 minutes until the chicken is seared on all sides.
Add the sweet potato and cook for another 2 minutes.
Add tomatoes and tomato paste and allow to cook for another 4-5 minutes.
Pour in coconut milk and stock, and bring to a boil. Allow to simmer for 15 minutes with the lid on.
Add the kale at the very end and stir through. Cover and cook for a couple of minutes until kale is somewhat wilted. We prefer to keep it slightly crunchy when serving.
Both vegetable and chicken stock work well for this dish.