Brazil Nut Free Chicken and Sweet Potato Stew
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced into ½-inch rounds
- 2 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Place the chicken thighs skin-side down in the pot and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the bottom. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside — it will finish cooking in the stew.
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