Spicy Thai Chicken And Sweet Potato Stew

• 2 tablespoons Olive Oil
• 3 Yellow Onions, roughly diced
• 1 Head of Garlic, finely chopped
• 2 tablespoons Ginger, finely chopped
• 1-3 Hot Green Peppers, finely chopped
• 1 teaspoon Tumeric
• 4 teaspoons Cumin
• 5 Sweet Potatoes (medium), peeled and cut into large cubes
• 4 Chicken Breasts, cleaned and cut into large pieces
• 28 ounces Coconut Milk (regular or low fat)
• 7 cups Chicken Stock
• 2 cups Frozen Green Peas
• 2 cups Bulgur Wheat
• 1 Lemon

1. On medium heat, add 2 tbsp of olive oil to a large soup pot.
2. Once the oil is hot, add the onions and cook for 5 minutes, stirring often.
3. Add the garlic, ginger and chili peppers and cook together for another 2 minutes, stirring often so that the garlic does not burn.
4. Add the turmeric and cumin, stirring them together with the aromatics for 1 minute.
5. Add the sweet potatoes, chicken, coconut milk and chicken broth. Bring to a boil, and then cover and let simmer for 20 minutes until the chicken is cooked and the potatoes are soft.
6. Mash about half of the sweet potatoes against the side of the pot with a fork.
7. Add the peas and bulgur wheat, and simmer for another 15-20 minutes uncovered until the bulgur is cooked and has soaked up most of the liquid.
8. Before serving, give the soup a final stir so that all of the ingredients are combined. Once in a bowl, squeeze half of a lemon over the soup for a final burst of freshness, and then enjoy!

olive oil, yellow onions, garlic, ginger, green peppers, tumeric, cumin, sweet potatoes, chicken breasts, coconut milk, chicken, bulgur wheat, lemon

Taken from food52.com/recipes/21092-spicy-thai-chicken-and-sweet-potato-stew (may not work)