Golden Chick Stew

#recipe

This stew is dedicated to all golden chicks in my life.

The stew really has it all - protein from chicken and chickpeas, antioxidants from the turmeric, fiber and vitamins from the kale, heartiness from the potatoes, and so much fragrance from the ginger and garlic. Any regular ol' chick (and dude) is on their way to becoming golden after this stew.

2 hrs. Serves 4 - 6.

Ingredients

• 1.5 - 2 lbs boneless skinless chicken thighs

• 2 - 3 medium Yukon Gold potatoes, cubed

• one 15 oz can of chickpeas, rinsed and drained

• 1 bunch kale, stems removed and chopped into bite-sized pieces

• 1 large yellow onion, diced

• 5 cloves of garlic, finely chopped

• one 1-inch nob of ginger, minced

• 1 tablespoon tomato paste

• 2 teaspoon cumin seeds

• 1 teaspoon turmeric

• ~ 5 cups chicken broth

• 1 teaspoon vinegar

• Scallions for topping (optional)

Instructions

1. Heat olive oil in heavy bottom pot over medium-high heat, brown chicken thighs on both sides, set aside

2. Sautee onion, garlic, and ginger together until onions are translucent and soft

3. Add cumin seeds and turmeric to the allium mixture, bloom spices for about a minute

4. Add tomato paste, stir and cook until tinny edge of tomato paste cooks away, color of the paste turning brick red

5. Add the chicken back into the pot, along with chickpeas and potatoes

6. Add chicken broth, bring to simmer, cook for 30 minutes - 45 minutes, until the mixture starts looking like a cauldron-esque stew

7. Add kale and vinegar, cook until kale is wilted and soft

8. Serve with any toppings of choice - any kind of herb will work fantastic here. Add a hard boiled egg for that extra gainz. Drizzle with olive oil for extra fance