Turmeric-Infused Chicken and Sweet Potato Stew
A warming, anti-inflammatory stew with tender chicken and naturally sweet sweet potatoes, simmered in a fragrant broth. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 55 minutes, pairs chicken thighs, sweet potatoes, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, bone-in, skin-on chicken thighs
- 2 medium, peeled and cubed sweet potatoes
- 3 tbsp coconut aminos
- 1 tbsp, grated fresh turmeric
- 3 cloves, minced garlic
- 4 cups chicken broth
- 2 cups, chopped kale
- 1 tbsp olive oil
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large pot over medium-high heat. Pat chicken dry, season with salt and pepper, then sear until golden, about 5 minutes per side.
- Step 2: Add garlic and grated turmeric; cook for 1 minute until fragrant.
- Step 3: Pour in coconut aminos and chicken broth, then add sweet potatoes. Bring to a simmer and cook for 20 minutes.
- Step 4: Stir in kale, cover, and cook for 5 minutes until kale wilts and potatoes are tender.
