Diva Tasting: Turmeric Chicken Stew…



  • 3 Tablespoons Olive Oil
  • 3 Skinless, Boneless Chicken Breasts, Cubed
  • 2 Sweet Potatoes, Cubed
  • 1/2 Red Onion, Chopped
  • 1 Small Eggplant, Cubed
  • 2 Cloves Garlic, Minced
  • 1 Tablespoon Minced Fresh Ginger Root
  • 2 Teaspoons Ground Turmeric
  • 1 Cup Low-Sodium Chicken Broth


  1. Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes. Serve over basmati rice.

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