CHICKEN, CHICKPEA, SWEET POTATO AND COCONUT CASSEROLE
- Servings : 6
- Preparation : 15 minutes
- Cook time : 40 minutes
- Calories : 430 cal
- Carbohydrate : 33 g
- Lipid : 19 g
- Fiber : 8 g
- Protein : 31 g
Ingredients
- 30 ml (2 tbsp.) olive oil
- 2 chicken breasts, cut into pieces
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 15 ml (1 tbsp.) fresh ginger, grated
- 2 sweet potatoes, peeled and cubed
- 500 ml (2 cups) vegetable broth
- 1 can (400g) diced tomatoes
- 1 can (400ml) light coconut milk
- 5ml (1 tsp) curry
- 5 ml (1 tsp) turmeric
- 60 ml (1/4 cup) peanuts
- 1 bunch fresh cilantro
- 30 ml (2 tbsp.) tablespoons) peanut butter
- 250 ml (1 cup) kale, chopped
- 1 can (400 g) chickpeas, drained and rinsed
Steps
1 - In a large saucepan, heat the oil. Cook the chicken pieces until nicely browned.
2 - Add the onion, garlic and ginger. Cook 1 to 2 minutes.
3 - Add the sweet potatoes. Cook 1 to 2 minutes.
4 - Moisten with the broth. Add the tomatoes, coconut milk, curry, turmeric, peanuts and fresh coriander. boil.
5 - Cook gently 15 to 20 minutes (or until the potatoes are tender).
6 - Add the peanut butter, kale and chickpeas. Mix gently. Cook 2-3 minutes (can be frozen at this stage).
7 - Serve. Garnish with fresh cilantro and lime juice to taste.
@Dominic : Bonjour Dominic, wow c’est super cela! Merci beaucoup pour votre beau commentaire! :)
Mon petit loup de 7 ans qui n’aime rien d’autre que le pâté chinois a adoré cette recette. Merci Isabelle!
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