Name: CHICKEN AND ALMOND STEW
Ingredients: 2 lbs skinless boneless chicken thighs (cut into 1-inch piece); 4 stalks of kale (remove leaves from the stalks and roughly chopped); 1 large potato (peeled and cut into 1-inch cube); 1 large onion (peeled and diced); 1- inch of fresh ginger (peeled and finely minced); 2 cloves garlic (peeled and finely minced); 1 large tomato (roughly chopped); 6 cups of chicken broth; 1 cup of almond butter (you may substitute with peanut butter, but I recommend almond butter); 3 Tbsp of cooking oil; Salt and freshly ground black pepper to taste; Small bunch of fresh cilantro leaves; Cayenne pepper (optional)

Add a pinch of salt and some freshly ground black pepper to the chicken and use clean hand to mix to make sure it is evenly seasoned. Preheat a large heavy-bottom pot until really hot. Add in 2 Tbsp of cooking oil. Add in the chicken batch by batch and let them brown all over and repeat until you are done with all the chicken. Do not overcrowd the pot or the chicken will not brown properly. Remove from the pot
Add 1 Tbsp of oil to the pot and add in onion, garlic, ginger and pinch of salt. Saute until the onion is translucent and soft. Add in the potato, chicken broth, and bring to a boil and then lower the heat to let it simmer. Add in the chopped kale tomato and stir in the almond butter and let it simmer until the kale is tender and the potato is soft but not mushy
Add the chicken back to the pot and let it cook for another 8 minutes. Have a taste and season with salt and pepper to your liking. When ready to serve, garnish with some fresh cilantro and cayenne pepper if you choose to use

CHICKEN AND ALMOND STEW

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