Spiced Coconut-Tomato, Chicken, and Greens Stew
Serves 4
Adapted from The Washington Post
1 tablespoon olive oil
1 large onion, diced
5-6 cloves garlic, minced
1 teaspoon ginger, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons sweet paprika
1½ teaspoons crushed red pepper flakes
2 cans (14 ounces/400 grams) diced tomatoes
½ teaspoon granulated sugar
One can (14 ounces/400 grams) can full-fat unsweetened coconut milk
1½ teaspoon salt
1 teaspoon black pepper
4 cups (20 ounces/550 grams) frozen green veggies, such as peas, edamame, or green beans (no need to thaw)
½-⅔ pounds (250-300 gram) poached chicken, diced (find a great poached chicken recipe here)
1½ cups cooked white rice, for serving
Fresh cilantro leaves, coarsely chopped, for serving
Heat a large pot over medium heat. As the pot gets hot, add the olive oil. Once hot, add the onion and cook, stirring occassionally, for 3-5 minutes, until softened.
Add the garlic, ginger, coriander, cumin, sweet paprika and crushed red pepper flakes. Cook, stirring constantly, for 1 minute, until fragrant.
Add the canned diced tomatoes and sugar and cook for 2 minutes. Add the coconut milk, salt, and pepper and cook, stirring occasionally, for 3-4 minutes, until well blended and slightly thickened, .
Stir in your frozen greens and poached chicken and let everything come back to a slow simmer.
Taste the sauce and season to your preferences.
Continue simmering for 4-5 minutes allowing everything to blend and to thicken the stew.
To serve, spoon rice into bowls and ladle the stew over top. Garnish with cilantro.
Enjoy!