Ingredients
4
4 servings
- •1 teaspoon ground turmeric
- •0.5 teaspoon ground cardamom
- •0.5 tablespoon ground cinnamon
- •0.5 teaspoon ground coriander
- •0.5 teaspoon ground cloves
- •0.5 teaspoon ground cumin
- •0.5 teaspoon paprika
- •0.25 teaspoon cayenne pepper, or to taste
- •2 cups chopped onion
- •1 tablespoon olive oil
- •3 cloves garlic, minced
- •1 tablespoon grated fresh ginger root
- •1 tablespoon tomato paste
- •1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- •2 large potatoes, cut into 1/2-inch cubes
- •2 (14.5 ounce) cans diced tomatoes, drained
- •1.5 cups chicken broth
- •2 tablespoons wine vinegar
- •1 bay leaf
- •salt and black pepper to taste
Instructions
- Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
- Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
- Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf; bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes.
- Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.
Nutritional Facts
Per 4 servings
- Calories: 417
- Carbohydrate: 50g
- Fat: 12g
- Fiber: 8g
- Protein: 26g
- Sugar: 11g
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