Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- 2 tablespoons finely chopped fresh ginger
- 2 teaspoons ground turmeric
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 1 28-ounce can whole peeled tomatoes
- 12 boneless, skinless chicken thighs (about 2 1/2 pounds total)
- 1 large sweet potato, peeled and cut into 1-inch pieces
- ¼ cup golden raisins or currants
- kosher salt and black pepper
- 1 tablespoon lemon juice
- toasted sliced almonds and fresh cilantro, for serving
Directions
Step 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant, 2 to 3 minutes.
Step 2
Add the tomatoes and cook, stirring occasionally and breaking up the tomatoes with a spoon, until thickened, 5 to 7 minutes. Add the chicken, sweet potato, golden raisins, 4 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender, 25 to 35 minutes; coarsely shred the chicken. Stir in the lemon juice.
Step 3
Serve warm sprinkled with the almonds and cilantro.
Nutrition Facts
384 calories