Rustic Sweet and Savory Stew

 

Main Ingredients:

Chicken tenderloin - 4 oz. cubed

Italian sausage - 2 broken up

Campari tomatoes - 3 chopped

Sweet potato, -1 chopped (can be substituted with butternut squash, calabaza)

Spinach - 10 oz. (I used defrosted, but fresh would be best)

Tomato paste - 2 tbs.

Chicken broth - ½ cup (I used organic, low sodium - controls sodium level)

Butter - 1 tsp. (unsalted)

Curry - 1 tbs.

Italian seasoning - ½ tsp.

Basil - ½ tsp.

Parsley - ½ tsp

Oregano - ½ tsp.

Nutmeg - ½ tsp. fresh grated

Salt - 1 tsp.

Black Pepper - ½ tsp.

Chicken Marinade:

Coconut milk - ½ cup           

Apple cider vinegar - 1 ½ tbs.

Maple syrup - 2 tbs. (the real stuff)

Garlic - 2 cloves minced 

Rosemary - ½ tsp.

Cayenne pepper - 1 tsp.

Ground mustard seed - 1 tsp.

Celery salt -½ tsp.

Salt - 1 tsp.

Black pepper - ½ tsp.

Directions:
1. Wash, pat chicken dry and cut into bite-sized cubes. In a medium flat container season with above mentioned dry ingredients and grated garlic. Mix well with tongs, add wet ingredients (more coconut milk if necessary to completely cover chicken), mix again and let sit. Chicken becomes flavorful and juicy with more time in marinade.

2. Heat a large deep non-stick pan to medium. Cut sausage out of casings and break into bite sized meatball pieces. Sear all sides (about 3 minutes) and add chopped tomatoes. Add Italian seasoning, basil, parsley and oregano. Mix with wooden spoon and cook with lid on for 7 minutes on medium-low.

3. Add tomato paste and chicken broth, mix in well, stir in chopped sweet potato and season with salt and black pepper. Cook with lid on for 15 minutes,  mixing in curry and butter halfway through.

4. Once potatoes are fork tender, add chicken along with marinade. Stir well and keep on medium-low with  lid on another 8-10 minutes. Check for liquid adding more broth depending on preference (I prefer a more reduced and flavorful gravy).

5. Defrost spinach, season with a pinch of salt, black pepper and fresh grated nutmeg. Take pan off heat, stir in spinach and garnish with handful of fresh chopped basil and parsley. Ladle into bowl and enjoy.