Indian Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 1 unit Low Sodium Chicken Broth, 2 cups Water, 1 cupSweet potato, 1.5 cups choppedOnions, raw, 1 cup, chopped Garlic, 3 cloves Fennel, 1 cup, sliced *Ground tumeric, 1 tbsp Ginger, ground, 1 tsp Cloves, ground, 1 pinchCinnamon, ground, 1 tsp White Wine, 3 fl oz Canola Oil, 4 tbsp Natural Peanut Butter, 3 tbsp Lentils, 1 cup drySalt & Pepper to taste
Chop all veggies.
Preheat a soup pot and add canola oil.
Add veggies and saute for 3 minutes. Add garlic and spices and saute for 1 more minute. Add chicken breasts and and saute for 3 minutes. Deglaze with white wine and chicken broth.
Bring all ingredients to a boil, then reduce to simmer. Simmer on low for 45 minutes until chicken breasts and lentils are fully cooked. Remove chicken, shred, and add it back to the stew. Stir and serve hot garnished with plain yogurt and chives.
Serving Size: Makes 4 comforting servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESSHATCHETTE.
Preheat a soup pot and add canola oil.
Add veggies and saute for 3 minutes. Add garlic and spices and saute for 1 more minute. Add chicken breasts and and saute for 3 minutes. Deglaze with white wine and chicken broth.
Bring all ingredients to a boil, then reduce to simmer. Simmer on low for 45 minutes until chicken breasts and lentils are fully cooked. Remove chicken, shred, and add it back to the stew. Stir and serve hot garnished with plain yogurt and chives.
Serving Size: Makes 4 comforting servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESSHATCHETTE.
Nutritional Info Amount Per Serving
- Calories: 402.2
- Total Fat: 21.2 g
- Cholesterol: 12.8 mg
- Sodium: 580.8 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 9.5 g
- Protein: 14.6 g