Taste the Air-Chilled Difference®

Chicken, Apple & Sweet Potato Stew

by , Chef, Departure Restaurant + Lounge, Portland, Oregon

Chicken, Apple & Sweet Potato Stew
Easy Recipe

Serves 6

This recipe combines both sweet and savory flavors for a hearty and unique chicken stew. The addition of garam masala adds a bit of spice that perfectly complements the subtle sweetness of the sweet potatoes. For a milder stew, omit the jalapeño.

  • 2 pounds Smart Chicken thighs
  • 3 tablespoons garam masala spice mix
  • 1 medium red onion, diced
  • 1 head garlic, cloves peeled and left whole
  • 1 to 2 red jalapeño peppers, sliced (optional)
  • 8 ounces tomato puree
  • 2 apples, diced large
  • 2 sweet potatoes, diced large
  • 4 cups chicken stock
  • 1 bunch Swiss chard, chopped
  • Salt and pepper to taste
  • Olive oil
  • Scallions, sliced (to garnish)

Toss chicken in salt, pepper, and garam masala. Heat a couple tablespoons of olive oil in a stew pot over medium heat. Add chicken thighs and brown on both sides. (Work in batches to get a nice golden brown color but do not cook through.) Set browned chicken aside. Add onion, garlic, and jalapeños to the pot and sauté with a bit of salt until just soft. Add tomato puree and cook briefly. Add chicken back to pot, along with apples and sweet potatoes. Season with salt and cover with stock. Cover pot and bring to a simmer. Uncover and cook very gently for 2 hours or until vegetables are cooked, sauce is thickened to stew consistency, and chicken is very tender. Add Swiss chard to the pot and simmer until tender. Drizzle with olive oil and scallions and serve with steamed rice or toasted crusty bread. Enjoy!

Pairing: Hefeweizen, Chianti Classico, or a negroni