by Christy Baroni

This really should be called “Say No More Chicken” because when you’ve tried it once you will have a new favorite response to the age old question of what to do with chicken thighs.

2 tablespoons vegetable oil
4 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
2 teaspoons ground turmeric
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1 28-ounce can whole peeled tomatoes
12 boneless, skinless chicken thighs (about 2 1/2 pounds total)
1 large sweet potato, peeled and cut into 1-inch pieces
1/4 cup golden raisins or currants
kosher salt and black pepper
1 tablespoon lemon juice
toasted sliced almonds and fresh cilantro, for serving


1 – Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant, 2 to 3 minutes.

2 – Add the tomatoes and cook, stirring occasionally and breaking up the tomatoes with a spoon, until thickened, 5 to 7 minutes. Add the chicken, sweet potato, golden raisins, 4 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender, 25 to 35 minutes; coarsely shred the chicken. Stir in the lemon juice.

3 – Serve warm sprinkled with the almonds and cilantro.

I found this recipe in the latest edition of Real Simple magazine and I have to say it falls in line with the idea of simple and delicious meals. Enjoy!