Chicken, Sweet Potato and Mushroom Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups chicken broth
• 1 pound boneless, skinless chicken thighs
• 1/2 pound mushrooms, sliced
• 2 medium sweet potatoes, peeled and cubed
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Add the thyme, oregano, paprika, cumin, cinnamon, and cayenne pepper, if using. Stir to combine and cook for another minute.
3. Add the chicken broth and bring to a simmer. Add the chicken, mushrooms, and sweet potatoes. Season with salt and pepper, to taste.
4. Reduce the heat to medium-low and simmer until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
5. Stir in the parsley, if using, and serve.

Interesting Facts

• This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
• This stew can also be frozen for up to 3 months.
• You can use any type of mushroom for this stew, such as shiitake, cremini, or white button mushrooms.
• You can also use any type of potato, such as russet or Yukon Gold potatoes.