Careme

Instructions

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1. 1.

   Cut 1 lb boneless skinless chicken thighs into 1-inch pieces. Toss with 1 1/4 teaspoons Morton kosher salt flakes and set aside while you prepare the vegetables. Wash your hands and clean the cutting board.

2. 2.

   Prepare the vegetables and aromatics:

   • Peel and cut 6 oz sweet potato into 1/2-inch cubes.
   • Peel and finely dice 3 oz yellow onion.
   • Finely chop 6 oz tomato, keeping its juices.
   • Strip the tough stems from 3 oz lacinato kale and thinly slice the leaves.
   • Mince 2 cloves peeled garlic.
   • Peel and finely grate enough fresh ginger to measure 2 teaspoons.

   Keep the prepared ingredients separate.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared onion and cook for 5 minutes, stirring occasionally, until softened.

4. 4.

   Add the prepared garlic and ginger, 1 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper. Stir for 30 seconds. Add the prepared tomato and cook for 4 minutes, stirring and crushing it with a spoon until juicy.

5. 5.

   Add the seasoned chicken, prepared sweet potato, 1 teaspoon Morton kosher salt flakes, and 2 cups water. Bring to a gentle simmer, then partially cover and cook for 18 minutes, stirring occasionally.

6. 6.

   Meanwhile, whisk 3 tablespoons unsalted smooth peanut butter with 1/2 cup warm water in a small bowl until smooth.

7. 7.

   Stir the peanut mixture and prepared kale into the stew. Simmer uncovered for 5–7 minutes, stirring frequently, until the kale is tender, the sweet potato is easily pierced, and the chicken reaches 175°F. Keep the heat gentle so the peanut sauce does not scorch.

8. 8.

   Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir that juice into the stew. Divide between two deep bowls, distributing the chicken, sweet potato, and kale evenly, and serve hot.

Want more detail? See the temperature guide.