Chicken Greens And Sweet Potato Stew Recipe
Ingredients
1/4 cup all-purpose flour
2 tablespoons cornmeal
1 broiler-fryer (2 1/2 to 3 pounds), skinned and cut into 8 serving pieces
2 tablespoons olive or corn oil
2 cups Chicken Stock or low-sodium chicken broth
3 medium-size sweet potatoes peeled and cut into 1 -inch cubes
6 cloves garlic, slivered
2 tablespoons slivered fresh ginger
1 pound kale, spinach, or mustard or collard greens, rinsed, stems removed, and torn into bite-size pieces
Directions
1 On a sheet of wax paper, combine the flour and corn 1 meal.
Dredge the chicken in the mixture, shaking off any excess.
In a 5 quart Dutch oven, heat the oil over moderately high heat.
Add the chicken and saute for about 3 minutes on each side or until golden brown.
2 Add the stock, potatoes, garlic, and ginger and bring to a boil.
Lower the heat and simmer, covered, for 20 minutes.
Place the kale on top of the chicken and potatoes, cover, and cook 5 minutes longer or until the kale is tender and the chicken is cooked through.
Dredge the chicken in the mixture, shaking off any excess.
In a 5 quart Dutch oven, heat the oil over moderately high heat.
Add the chicken and saute for about 3 minutes on each side or until golden brown.
2 Add the stock, potatoes, garlic, and ginger and bring to a boil.
Lower the heat and simmer, covered, for 20 minutes.
Place the kale on top of the chicken and potatoes, cover, and cook 5 minutes longer or until the kale is tender and the chicken is cooked through.
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