There’s not much better than a big, warm bowl of stew on a cold and snowy February evening. The good news is, my sweet partner has conjured up such a treat, which I have just feasted on as I watch the snow sprinkle down on my driveway. It’s thick and hardy and filled with the goodness from the produce department–Sweet potatoes, carrots, onions, spinach, and maybe tomorrow, peas. Yum!

On a cold, gray day this one’s bright yellow and dotted with green and orange, steaming hot and as tasty as I could possibly hope for. And all warmed by a wonderful combination of herbs and spices that just sing together like the birds we hope will survive this cold snap and grace our feeders in the next few days, after the piles of snow have been cleared. Alas, the Punxatawney groundhog promised this weather, and more on the way. Who knew?

So I’ll get right to the recipe, so you can read and imagine this bowlful of sunshine on a cloudy day. Here’s the roadmap…

Ingredients:

2 Tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut to 1-inch pieces

1 medium onion, diced

2 carrots, diced

1 stalk celery, diced

4 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

2 teaspoons ground turmeric or 2-inch piece of turmeric root, peeled and minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon coarsely ground black pepper, plus more to taste

2 Tablespoons all-purpose flour

2 medium sweet potatoes, peeled and cubed, 1/2-inch cube

2 1/2 cups chicken broth

1/2 cup unsweetened coconut milk

3 cups fresh spinach, roughly chopped

1-2 cups cooked brown rice or barley (optional)

fresh cilantro, chopped, to garnish

Preparation:

1. Dice chicken thighs and season generously with salt and black pepper.
2. In a large pot preheated to medium-high, warm the olive oil and add the chicken, stirring constantly to brown on all sides (work in batches if necessary). Remove to a bowl and set aside.
3. In the same pot, reduce heat to medium and add the onion, carrots, and celery, and cook 3-4 minutes, until the vegetables are just tender.
4. Add the garlic, ginger, turmeric, cumin, coriander, salt, and pepper and cook for an additional 1-2 minutes, until the pot is fragrant.
5. Return the chicken to the pot, sprinkle with flour, and stir vigorously until all the flour coats the chicken. Add the sweet potatoes and broth, scraping up any bits that have stuck to the bottom of the pot, and stir to well combine all the ingredients.
6. Bring the stew to a low boil, then reduce to a bare simmer and cool 30 minutes, stirring occasionally, until the chicken is tender and the potatoes can be easily pierced with a fork.
7. Add the spinach and coconut milk, and grain, if using, stir to combine, and cook for 5 more minutes, until the spinach is wilted. Taste and season with additional salt and pepper to taste.
8. Serve immediately with a delightful fresh bread or (as I did) a tasty focaccia (see a couple of my focaccia recipes below). Leftovers can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.

Notes:

This recipe can be made in a slow cooker. Brown the chicken and mirepoix (onions, celery, carrots, and garlic) as directed. Place in the crock, add the remaining ingredients except the coconut milk and spinach, and cook 4 hours on high or 7 hours on low. Then add the coconut milk, grain (if using), and spinach, and stir into the hot stew until the spinach is wilted and the grain (if using) is hot, about 5 minutes. Taste and adjust the salt and pepper.

Cooked chicken can be used to replace the browned chicken. Use 4 cups of cooked, cubed chicken.

Ground ginger, garlic powder, and onion powder can be substituted for fresh (1 teaspoon each), but fresh will always be better.

Recipe courtesy of Stephanie Kay, www.kaynutrition.com