Ingredients
2tbspolive oil
2chicken breasts,skinless boneless, cubed
2sweet potatoes,cubed
½red onion,chopped
1small eggplant,cubed
2garlic cloves,minced
1tbspfresh ginger root,minced
2tspground turmeric
½chicken broth,low-sodium
Preparation
Heat the olive oil in a large skillet over medium-high heat. Add the chicken, then cook for about 5 minutes until browned and no longer pink in the center.
Add the sweet potatoes and onion, then cook and stir for 2 to 3 minutes until the onion is translucent.
Add the eggplant, garlic, ginger, and turmeric, then cook for about 1 minute more until fragrant.
Pour in the broth and simmer the stew for about 20 minutes until thickened, stirring occasionally.
Serve warm, and enjoy!
