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

Hands-on: 20 min,  Total 45 min

Ingredients

• 1/5 lb. spagehetti
• 4 cloves garlic
• 2 tbsp oil
• 6 cups chicken broth
• 1lb boneless, skinless chicken thighs
• 1 cup sliced kimchi
• sliced snow peas or cut avocado
• fried egg

Directions

Step 1
Cook the spaghetti according to the package directions; drain and return it to the pot.

Step 2
Meanwhile, heat the oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, 1 to 2 minutes.

Step 3
Add the broth and chicken and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through, 20 to 25 minutes. Shred the chicken, reserving the broth.

Step 4
Add the chicken, broth, kimchi, and ½ teaspoon salt to the pasta and stir to combine.