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Chicken and Sweetpotato Stew with Scallion Salsa Verde

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Chicken and Sweetpotato Stew with Scallion Salsa Verde

This stew is a little Latin, a little East Indian, and all yum. The vernal sauce that’s spooned on top—a combo of COOC-certified California extra virgin olive oil, lime juice, scallions, and herbs—provides just the right amount of brightness to complement the hearty stew.

Chicken and Sweetpotato Stew with Scallion Salsa Verde - for web site.jpg

Chicken and Sweetpotato Stew with Scallion Salsa Verde

Serves 4 to 6

Ingredients:
2 cups chicken broth, or more as desired
1/2 cup uncooked green lentils
6 tablespoons olive oil, ideally COOC-certified California extra virgin olive oil, divided
1 onion, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1 1/4 pounds boneless skinless chicken breasts, thighs, or a combination, cut into 1-inch dice
One 14.5- to 15-ounce can garbanzo beans, drained
1 or 2 limes
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 serrano chile, stemmed, seeded, and minced
About 1/2 cup plain yogurt or sour cream, for serving

Instructions:

  1. In a small saucepan over medium-high heat, combine the broth and lentils and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes. Remove from the heat and set aside (the lentils won’t be fully cooked).

  2. While the lentils are cooking, in a large saucepan or small stockpot over medium-high heat, warm 2 tablespoons of the oil. Add the onion and bell pepper and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes, chili powder, coriander, cumin, salt, and black pepper and cook, stirring occasionally, for 2 minutes. Add the chicken and cook, stirring occasionally, until the chicken and sweetpotatoes are lightly browned, about 5 minutes.

  3. Add the garbanzos and the broth and lentil mixture, scraping up any browned bits in the saucepan. Bring to a boil over high heat, reduce to a simmer, and cover. Cook, stirring occasionally, until the sweetpotatoes and lentils are tender and the chicken is cooked through, about 12 minutes. (If the mixture seems too thick, add more broth as desired.)

  4. Meanwhile, finely zest one of the limes. Squeeze the zested lime and the additional lime if necessary to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, scallions, cilantro, parsley, chile, and remaining 1/4 cup of oil. Add salt to taste and set aside.

  5. Taste the stew and add more salt and/or pepper to taste. Serve garnished with the yogurt and salsa verde, with any remaining salsa verde on the side.

Recipe developed in partnership with the California Olive Oil Council

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Harissa Chicken and Sweetpotato Sheet Pan Supper

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Harissa Chicken and Sweetpotato Sheet Pan Supper

It only takes a few ingredients and a single sheet pan to cook up this deeply flavorful dinner, where the earthy spice of harissa—a North African and Middle Eastern red chile paste—is complemented by fresh COOC-certified California extra virgin olive oil, tangy yogurt, and bright herbs.

Haraissa Chicken and Sweetpotato Sheet Pan Supper - for web site.jpg

Harissa Chicken and Sweetpotato Sheet Pan Supper

Serves 4

Ingredients:
2/3 cup plus 1 tablespoon harissa paste or sauce, divided (see note)
1/4 cup olive oil, ideally COOC-certified California extra virgin olive oil, divided
4 chicken leg quarters (thigh and drumstick) or 4 legs and 4 bone-in thighs
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
1/2 cup plain Greek-style yogurt
Salt to taste
1 lemon, cut into wedges
1/2 cup fresh mint leaves, parsley leaves, or small dill sprigs, or a combination

Instructions:

  1. In a small bowl, combine 2/3 cup of the harissa and 2 tablespoons of the oil. In a large bowl, combine the chicken, sweetpotatoes, and harissa mixture, tossing to evenly coat. Set aside at room temperature for 30 minutes.

  2. Meanwhile, preheat the oven to 425°F. In a small bowl, combine the yogurt, remaining 1 tablespoon of harissa, and remaining 2 tablespoons of oil. Add salt to taste and set aside.

  3. Transfer the chicken to a large rimmed baking sheet and bake for 10 minutes. (Leave the sweetpotatoes in the bowl.)

  4. Add the sweetpotatoes to the baking sheet with the chicken and cook until the chicken is cooked through and the sweetpotatoes are tender and browned, about 20 minutes, tossing halfway through.

  5. Transfer the chicken and sweetpotatoes to serving plates or a platter if you like. Drizzle the yogurt mixture on top, garnish with the lemon and herbs, and serve. (Alternately, serve the yogurt mixture at the table.)

  6. Note: Harissa is a North African and Middle Eastern red chile paste or sauce. Look for it in the ethnic section of supermarkets and at Middle Eastern markets and specialty food stores. Its spiciness can vary from brand to brand—taste the one you buy and, if it seems particularly hot, consider using a little less the first time you make the recipe.

Recipe and photo courtesy of the California Olive Oil Council

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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