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A delicious and
flavorful meal...
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2
lbs |
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skinless, boneless chicken thighs |
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2
tsp |
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ground allspice |
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1
tsp |
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ground cinnamon |
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pinch of |
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ground nutmeg |
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1
Tbs |
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finely chopped fresh thyme |
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¼
cup |
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olive oil |
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2
medium |
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onions, sliced thinly |
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2
cloves |
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garlic, crushed |
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1
Tbs |
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grated fresh ginger |
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1
tsp |
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chili sauce |
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5
medium |
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tomatoes, peeled, seeded and chopped
finely |
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2
Tbs |
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light brown sugar |
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2
tsp |
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grated orange peel |
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2
Tbs |
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soy
sauce |
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1
medium |
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sweet potato, chopped coarsely |
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2
ears |
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fresh corn, cut off the cob |
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2½
cups |
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baby
spinach leaves |
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1 |
Cut chicken
into ¾" strips. Toss chicken in combined spices
and thyme. |
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2 |
Heat half of
the oil in a large saucepan; cook chicken, in
batches, stirring, until browned. Drain on paper
towels. |
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3 |
Heat
remaining oil in same cleaned saucepan. Cook
onion, garlic, ginger and chili sauce, stirring,
until onion is soft. Add tomato, sugar, peel,
soy sauce, sweet potato, corn and chicken; cook,
covered, about 15 minutes or until chicken and
vegetables are tender. Remove cover; simmer 5
minutes. |
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4 |
Remove from
heat. Add spinach; stir until spinach is wilted. |
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Servings: 4 |
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