Servings: 4-6

Active Time: 30 min

Total Time: 50 min

Ingredients

• 1½ lb boneless skinless chicken thighs
• 3 Tbsp neutral oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 3 Tbsp tomato paste
• 2 Tbsp grated fresh ginger
• 2 Tbsp chopped garlic
• 2 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 1½ lb yam or sweet potato, cut into 1” chunks
• 1 qt chicken broth
• 1 cup smooth, unsalted peanut butter
• 1 Tbsp fish sauce
• 4 oz baby spinach
• cilantro to garnish

Instructions

Cut the chicken into 1½ to 2” pieces and season well with salt. Heat the oil on medium high in a wide dutch oven or soup pot. Sear the chicken, in batches if necessary, until browned on both sides. Set browned chicken aside. Reduce heat to medium.

Add the chopped onion to the pan, scraping the bottom to release any browns bits of chicken, and cook until onion is almost translucent. Add the bell pepper and continue cooking until onion is fully translucent. Stir in the tomato paste, fresh ginger, garlic, and all the ground spices and cook one minute while stirring. Add the yams and chicken broth, cover the pot and bring to a simmer. Return the chicken pieces to the pan and simmer gently with the lid on for 15-20 minutes, until everything is tender.

Stir in the peanut butter until dissolved. Taste for seasoning, adding fish sauce (or salt) and additional spices to taste. Stir in the baby spinach. Turn off the heat and let stand for a minute or two before serving. Garnish with cilantro.

Don't forget to pair with our Founder's Favorite Gift Box!