Chicken & Sweet Potato Stew

Yesterday I asked Rona what she felt like having for dinner, and she suggested “something African.” I started with what I knew we had (chicken, sweet potatoes, and Google) and was inspired to create this stew. It seems somewhat tagine-like, so I say close enough to African. It’s certainly tasty, and very satisfying in the belly.

• Extra virgin olive oil (sorry, didn’t measure it, but not much)
• ~3 pounds boneless, skinless chicken thighs
• 2 pounds sweet potatoes, peeled and cut into spears
• 1 15 oz. can diced tomatoes (I used fire roasted w/ garlic), partially drained
• 1 medium yellow onion, stemmed, peeled, & cut into strips
• 4-6 cloves of garlic, peeled & smashed
• 2 cups chicken stock
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• ~1 teaspoon turmeric
• ~1 teaspoon cumin
• 1 teaspoon salt
• Freshly ground pepper, to taste

1. Heat oil on medium high in a heavy, large stockpot (I used our awesome French oven)
2. Lightly brown chicken with rosemary, turmeric, and cumin
3. Add onion & garlic and saute until onion is soft & translucent
4. Stir in remaining ingredients
5. Bring to a boil
6. Reduce heat to low, cover, simmer until potatoes are soft

I served it with roti/chapati, though I used the ready-to-make version from Costco (”Rotiland,” from Full Circle, the same company that makes the great “Tortillaland” make-them-yourself tortillas they also sell at Costco).

Sorry I didn’t get a photo—too busy eating!

[Inspired by a similar slow-cooker recipe at YumSugar.com]