Chicken Sweet Potato And Mushroom Stew Food

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

SWEET POTATO CHICKEN STEW

Steps:

• Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain. , In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

CHICKEN, SWEET POTATO, AND MUSHROOM STEW

Steps:

• Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
• Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

CHICKEN AND SWEET POTATO STEW

Steps:

• 1. Heat a large pot over medium heat and add in the chopped bacon. Cook the bacon until crisp then remove from the pot onto a plate lined with paper towels. Pour all of the bacon grease out of the pot except for 1 tablespoon. 2. Turn the heat up to medium-high and add in the chicken thighs. Season with salt and pepper and cook for about 4 minutes turning once halfway through. The chicken should not be fully cooked. Remove from the pot onto the plate with the bacon. 3. Leave just enough grease in the pot to sauté the vegetables. Add in the onion, celery and carrots and sauté 4 minutes. Add in the garlic and sauté 1 minute longer. Stir in the sweet potatoes. 4. Pour the wine and tamari into the pot and scrape up any of the brown bits from the bottom of the pot. Let the wine reduce for about a minute and add the chicken back in. Pour in the chicken broth and add in the thyme and poultry seasoning. Stir everything together and bring to a boil. 5. Once boiling, reduce the heat to low and cover with a lid. Simmer the stew until the sweet potatoes are fork tender, about 20-25 minutes. 6. Pour the cornstarch slurry into the pot and stir everything together. Bring the stew to a boil and continue to stir until it thickens. Remove from the heat and taste for seasoning. Top with chopped parsley and serve.

SWEET POTATO AND MUSHROOM CARBONARA

Steps:

• Peel the sweet potatoes and pass through a spiralizer. You should get about 6 cups of "noodles." Cut the noodles with scissors to make 8- to 10-inch pieces.
• Cook the bacon in a large Dutch oven over medium-high heat until well browned, 4 to 6 minutes. Remove the bacon to a paper-lined plate, add the mushrooms to the pan and sauté until softened, 2 to 3 minutes. Add the baby kale, red pepper flakes, garlic and some salt and pepper, then cook for 30 seconds just to soften.
• Add the sweet potato noodles and 3/4 cup water to the pan and gently toss to cook the noodles until they are just approaching al dente, 3 to 4 minutes. Add an additional 1/4 cup water, if necessary, to "steam" the noodles.
• Beat the Parmesan and eggs together in a bowl. Roughly chop the bacon.
• Turn the heat off under the noodles and add the egg mixture. Toss to coat the noodles well. Top with more cheese and sprinkle with the bacon, lots of cracked black pepper and the chives or parsley.

CHICKEN, PARSNIP AND MUSHROOM CASSEROLE

Steps:

• Heat oil in large ovenproof dish. Fry leeks, parsnips, bay leaves, garlic and onion until they turn golden.
• Add thyme and mushrooms and fry for a further minute.
• Add sweet potato chunks and sit chicken pieces on top of the vegetables. Pour enough boiling water over to nearly cover the chicken.
• Bake in 170c oven for 1hr, or until chicken is cooked through. Add salt and pepper to taste.
• This can be served with couscous or whatever takes your fancy.

CHICKEN 'N' SWEET POTATO STEW

Steps:

• In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork., Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous.

SLOW COOKER CITRUS CHICKEN AND SWEET POTATO STEW

Steps:

• Combine the cilantro, olive oil, oregano, garlic, lime juice, orange juice, tomatoes, onions, bell peppers, 1 1/2 teaspoons salt and a few grinds of pepper in a food processor and pulse until it forms a chunky sauce. Add it to the slow cooker insert along with the chicken thighs, and toss together. Cover and cook on low for 5 hours.
• After 3 hours, add the sweet potatoes, nestling them underneath the chicken. About 30 minutes before the stew is done, add the kale.
• Divide the stew among four bowls and serve with hot sauce on the side if desired.

CROCK POT CHICKEN STEW WITH MUSHROOMS

Steps:

• Place the muhrooms, onion and garlic in the insert of a slow cooker.
• Season generously with salt and pepper and stir to combine.
• Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
• In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
• Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.

SLOW COOKER AFRICAN CHICKEN SWEET POTATO STEW RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_2',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_3',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_4',126,'0','2'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_2')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_5',126,'0','3'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_3')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:3px!important;margin-left:auto!important;margin-right:auto!important;margin-top:3px!important;max-width:100%!important;min-height:250px;min-width:300px;padding:0;text-align:center!important}InstructionsIn a blender, combine all sauce ingredients. Blend until smooth. Set aside.In a large frying pan, heat 1 tablespoon of oil over medium-high heat.Add diced chicken and cook, stirring occasionally for 5 minutes, or until lightly browned.Add onion and garlic. Continue cooking and stirring for a further 2 minutes.Remove chicken and vegetables from the pan and transfer to a 6-quart (6 L) slow cooker.Add reserved sauce to the pot along with the remaining ingredients. Stir well to combine.Cover the cooker and cook on a low-heat setting for 5 hours.Remove cooked stew from the pot and ladle it into soup bowls.Top with chopped peanuts. Serve hot.