1 large sweet potato, peeled and cut into 1-inch pieces
1/4 cup golden raisins or currants
kosher salt and black pepper
1 tablespoon lemon juice
toasted sliced almonds and fresh cilantro, for serving
Sat fat 5g
How to Make It
Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant, 2 to 3 minutes.
Add the tomatoes and cook, stirring occasionally and breaking up the tomatoes with a spoon, until thickened, 5 to 7 minutes. Add the chicken, sweet potato, golden raisins, 4 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender, 25 to 35 minutes; coarsely shred the chicken. Stir in the lemon juice.
Serve warm sprinkled with the almonds and cilantro.
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