Spiced Sweet Potato "Risotto" w/ Chicken and Kale
THIS IS A MUST TRY!!!!!THIS IS A MUST TRY!!!!!THIS IS A MUST TRY!!!!!
3c chicken stock or water
4Tbsp olive oil
2 pounds boneless skinless chicken breasts, cut into chunks
1c diced onion
2-3 sweet potatoes, peeled and cut into medium chunks (@3-4 cups)
1.5Tbsp minced fresh ginger root
4c green or red kale, torn into pieces
1/2c grated raw cheese
1. Heat skillet over medium-high heat until hot. Add 2Tbsp of the olive oil and swirl to coat bottom of pan. Add chicken and a pinch of salt. Saute' until pieces have slightly browned. Remove chicken from pan w/ a slotted spoon and reserve on plate.
2. Add remaining olive oil and butter to pan. Add onion and saute until translucent. Add sweet potato, ginger root, and pinch of salt.
3. Saute' sweet potato for 3-5 min, until browned. Add 1/4c stock and stir while scraping brown bits from pan. When almost al liquid is gone, add another 1/4c of stock. Continue to add liquid after the previous addition has evaporated until sweet potato is almost tender. With last addition of liquid, add the cooked chicken, stirring together.
4. Cook until sweet potato has a little bite but is not mushy. Remove from heat, add kale and mix well. Top w/ cheese (optional) and serve.