½cupminced fresh parsleyplus more for serving, if desired
½cupsliced scallionswhite and green parts (plus more for serving, if desired)
Instructions
Heat a large, heavy skillet over medium high heat. Add the oil. Season the chicken breasts with salt and pepper and brown them on both sides, about 4 minutes per side (the chicken will not be fully cooked through). Remove the chicken to a plate.
Return the pan to the heat and add the onion and garlic. Sauté over medium heat until tender, about 3 minutes. Add the tomato paste, cumin, ginger, coriander, allspice, turmeric, cloves, cinnamon, cayenne pepper and the ½ teaspoon black pepper and stir until blended. Add the chicken broth and the crushed tomatoes and bring to a simmer. Simmer for 20 minutes.
Add the potatoes to the sauce, cover, and return to a simmer. Simmer, stirring frequently, partially covered for about 20 minutes until the potatoes are tender.
Meanwhile, cut the chicken into 1-inch pieces. When the potatoes are tender, add the cubed chicken and simmer stirring often for another 5 minutes until chicken is cooked through. Stir in the parsley and scallions and simmer for another minute or two.
Serve hot, with additional scallions and/or parsley sprinkled on top if desired.
Notes
Because this stew has potatoes right in it, you don’t have to serve it over anything. Try and find those adorable little baby potatoes, which are so damn cute, and look great in this stew. If you can’t find them, just cut other waxy potatoes (not Idaho or all-purpose — they will fall apart during the cooking) into 1 inch pieces. You can peel them or scrub them, whatever you prefer.