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| Servings |
bowls
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Ingredients
- 1 tbsp extra virgin olive oil
- 2 medium chicken breasts , cubed
- ½ medium yellow onion , diced
- 1 medium carrot , chopped
- 2 cloves garlic , minced
- 1 medium sweet potato , cubed
- ½ tsp ground ginger
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 28 oz can diced or crushed tomatoes
- 6 cups chicken broth
- 3 tbsp smooth peanut butter
- juice of 1 lime
- 2 tsp coconut sugar
- fresh cilantro , to garnish
Ingredients
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Rate this recipe!
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Instructions
- Add the oil to a large pot over medium heat. Add the cubed chicken, and cook until no longer pink, about 10 minutes.
- Remove the chicken from the pot and transfer to a plate or bowl.
- Add the onion and carrot, cooking until the onion begins to soften, about 4 to 6 minutes.
- Add the garlic, sweet potato, ginger, coriander and turmeric, stirring and cooking for 2 minutes.
- Add the tomatoes, chicken broth and peanut butter, stirring to combine.
- Return the chicken to the pot. Bring to a boil, and simmer for 20 minutes, until the potatoes are tender.
- Remove from heat, and add the lime juice and coconut sugar.
- Serve with additional lime wedges and cilantro.