This stew is a little Latin, a little East Indian, and all yum. The vernal sauce that’s spooned on top—a combo of COOC-certified California extra virgin olive oil, lime juice, scallions, and herbs—provides just the right amount of brightness to complement the hearty stew.
Chicken and Sweetpotato Stew with Scallion Salsa Verde
Serves 4 to 6
Ingredients:
2 cups chicken broth, or more as desired
1/2 cup uncooked green lentils
6 tablespoons olive oil, ideally COOC-certified California extra virgin olive oil, divided
1 onion, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1 1/4 pounds boneless skinless chicken breasts, thighs, or a combination, cut into 1-inch dice
One 14.5- to 15-ounce can garbanzo beans, drained
1 or 2 limes
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 serrano chile, stemmed, seeded, and minced
About 1/2 cup plain yogurt or sour cream, for serving
Instructions:
In a small saucepan over medium-high heat, combine the broth and lentils and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes. Remove from the heat and set aside (the lentils won’t be fully cooked).
While the lentils are cooking, in a large saucepan or small stockpot over medium-high heat, warm 2 tablespoons of the oil. Add the onion and bell pepper and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes, chili powder, coriander, cumin, salt, and black pepper and cook, stirring occasionally, for 2 minutes. Add the chicken and cook, stirring occasionally, until the chicken and sweetpotatoes are lightly browned, about 5 minutes.
Add the garbanzos and the broth and lentil mixture, scraping up any browned bits in the saucepan. Bring to a boil over high heat, reduce to a simmer, and cover. Cook, stirring occasionally, until the sweetpotatoes and lentils are tender and the chicken is cooked through, about 12 minutes. (If the mixture seems too thick, add more broth as desired.)
Meanwhile, finely zest one of the limes. Squeeze the zested lime and the additional lime if necessary to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, scallions, cilantro, parsley, chile, and remaining 1/4 cup of oil. Add salt to taste and set aside.
Taste the stew and add more salt and/or pepper to taste. Serve garnished with the yogurt and salsa verde, with any remaining salsa verde on the side.
Recipe developed in partnership with the California Olive Oil Council
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