Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cubed into ½ inch pieces
  • 6 cups low-sodium chicken broth
  • 1 can full-fat coconut milk
  • 2 cups fresh baby spinach or kale
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add cubed chicken and sear until mahogany-colored on all sides. Remove chicken and set aside.
  2. In the same pot, sauté the diced onion until translucent. Stir in the minced garlic, turmeric, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Return the seared chicken to the pot. Add cubed sweet potatoes and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45–60 minutes until sweet potatoes are fork-tender.
  4. Stir in the coconut milk and baby spinach. Simmer for an additional 5 minutes until the spinach has wilted. Remove from heat and stir in the lemon juice.