Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
4
Ingredients
Directions
Gather all ingredients.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Nutrition Facts (per serving)
| 417 | Calories |
| 12g | Fat |
| 50g | Carbs |
| 26g | Protein |
