1bigsweet potato- (or 2-3 small ones) cut into cubes
2cupscooked chicken*1 (See note 1 below)- cubed or shredded from 2 breasts
1canbeanscannellini or red kidney
1/4cupgreen olives
1tbsptomato paste
4-6cupschicken broth
2tbspolive oil- plus more for drizzling
1teaspoonturmeric
1teaspooncinnamon
1/2teaspoonSpanish smoked paprika*2 (See note 2 below)
1/2teaspooncardamon
1/2teaspooncumin
salt- to taste
fresh ground black pepper- to taste
1/2lemon- juiced
1tbspItalian parsley- chopped
Instructions
In a Dutch oven or other heavy pot heat up 2 tablespoon of olive oil, add onions and cook for about 2 minutes, add chopped garlic and cook for another minute, add fennel, sweet potatoes and cook all for about 5 minutes
Add tomato paste and all spices to the pot, stir and let it all mix well
Pour the chicken stock into the pot, cover and cook for about 20 minutes until all the veggies are cooked
Add cooked chicken, beans and olives and cook for another 5 minutes until all is heat up
Add lemon juice and parsley
Serve with a crusty bread and drizzle of olive oil on top of the stew
Notes
This recipe calls for cooked chicken. It is perfect for using leftovers from the roast chicken. However if you don't have a cooked chicken, cut up 2 chicken breasts, season with salt and pepper and cook first in the pot for 2 minutes on each side until nicely browned. Take out the chicken, add some olive oil and follow the recipe.
Spanish smoked paprika is pretty spicy. If you want to make it less spicy but still keep the smokey flavor, use 1/4 teaspoon of Spanish smoked paprika and 1/4 teaspoon of sweet smoked paprika.