Curry-Spiced Chicken Stew

The Ingredients:

1 lb Chicken Breast (about 2)
2 Tablespoon Extra Virgin Olive Oil
1 15 oz can Chickpeas (aka Garbanzo Beans), include liquid
1 15 oz can Diced Tomatoes, include liquid
16 oz Chicken Stock (Vegatable works too)
3/4 cup Yellow Onion diced
1 Teaspoon Chili Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Cumin Powder
1/2 Teaspoon Cardamom
2 Teaspoon Curry Powder
1/2 Teaspoon Sea Salt + more to taste if desired
1/2 Teaspoon Fresh Ground Pepper
1 Teaspoon Garlic, minced (1-2 cloves)
3 Cups Sweet Potato

Optional Ingredients:

1 Cup brown rice, cooked
Garnish, Greek yogurt
Garnish, Cilantro

The Steps:

1) Brown the chicken in the Dutch Oven with 1 tablespoon of oil.  Once chicken is browned, remove from pan.  In the Dutch Oven, add the other tablespoon olive oil and the onions, garlic and sweet potatoes and saute over medium high heat for about 10 minutes, stirring every couple minutes.

2) Add in all the spices, salt and pepper.  Add diced tomatoes, chickpeas, and stir.

3) Add in the chicken stock and chicken breasts-making sure they are covered by the liquid. Place the dutch oven with lid on in the oven at 325 degrees for approximately 60-80 min or until the chicken shreds easily.

4) Remove the chicken breasts on a cutting board and shred with two forks.  Once shred, place chicken back in the stew and stir.

5) Serve with Brown Rice, by adding a small amount to the bottom of each bowl prior to adding the soup.  Top with a dollop of Greek Yogurt and several sprigs of Cilantro.

If you do not have a dutch oven, here are TWO OTHER COOKING METHODS:

**This stew can easily be made in the crock pot by adding in all of the ingredients at once, turning on LOW to cook for 6-8 hrs.  I would recommend doubling the recipe if you go this route.

**You can cook this recipe on the stovetop with a medium-size stock pot.  Follow all the above directions.  Cook the stew on a simmer for 60-80 minutes or until the chicken shreds easily.