Healthy Turmeric Chicken Stew
This turmeric chicken stew recipe is one of my favorite 30-minute weeknight recipes. It also adds a vibrant color and flavor to any dish. So quick and easy
2 tablespoons olive oil
2 skinless, boneless chicken breasts, (cubed)
2 medium sweet potatoes, cubed
½ medium red onion, chopped
1 small eggplant, cubed
2 tablespoons Rosemary’s garlic, (minced)
1 tablespoon Rosemary’s ginger
2 teaspoons Rosemary’s ground turmeric
½ cup Rosemary’s low-sodium chicken broth, or more as needed
Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.
You can use canola oil for olive oil and water for chicken broth if desired.
RECIPE OF THE MONTH
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