Chicken, Sweet Potato, and Coconut Stew

Directions

1. 1
   In a bowl, combine all ingredients of Spice
2. 2
   Mixture together until well incorporated. Set aside.In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot.
3. 3
   Add onions and cook/stir over medium heat until softened, 4 minutes.
4. 4
   Add ginger and garlic, continuing to stir another 2 minutes.
5. 5
   Add the Spice
6. 6
   Mixture that was set aside. Stir well for 1 minute.
7. 7
   Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes.
8. 8
   Add broth and tsp kosher salt. Bring to a simmer for 10 minutes.
9. 9
   Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat.
10. 10
    Sprinkle chicken with tsp kosher salt and tsp freshly ground black pepper.
11. 11
    Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won't brown.)
12. 12
    Add browned chicken to the hot stew; stir to combine.
13. 13
    Serve stew with garnishes, over rice or just as is.