4boneless skinless chicken thighscut into bite-sized pieces
1yellow oniondiced
1generous pinch salt
2teaspoonsfreshly grated ginger
2minced garlic cloves
1teaspoonground turmeric
¼teaspoonallspice
1sweet potatosliced
2cupsfire-roasted diced tomatoes
2cupswater
1cupcoconut milk
3stalks fresh lemongrass or 1/2 teaspoon lemongrass paste
2cinnamon sticks
¼cupwhite miso
Fresh cilantrofor garnish
Instructions
Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, 2-4 minutes. Transfer to a plate.
Add the onion and salt. Cook 2-3 minutes, or until softened but not browned. Stir in the ginger, garlic, turmeric, and allspice and cook 1 minute.
Stir in the potatoes, tomatoes, coconut milk and 2 cups of water. Return the chicken to the pot and add the cinnamon sticks and lemongrass. Bring to a boil then reduce heat and simmer 10-15 minutes, or until the potatoes are soft.
Remove the lemongrass stalks (if using) and cinnamon sticks from the pot and discard them.
Whisk in the miso. Cook 1-2 minutes, until heated through.