Spicy thai chicken and sweet potato stew
Ragout and stew
I started making this stew last winter, and fell in love instantly with its irresistible combination of spices and textures. The original recipe that I found was for a soup, and only called for chicken and sweet potatoes which was good, but after making it a few times, I decided that I wanted something a little bit heartier but still healthy. So, I added green peas and bulgur wheat, and the perfect winter stew was born. One thing that always amazes me about this recipe, is that although it does not cook for a long period of time, the combination of the spices, ginger and green pepper give the stew an incredibly deep and dynamic flavor that you can usually only find in slow-cooked dishes. As a side note, since first discovering this soup last winter, I traveled to Thailand for my honeymoon, which only made me love this soup even more, since I now appreciate how it truly reflects the flavors of authentic Thai food. <br /> <br />I like to make a huge batch of this soup and either serve when we have guests over for dinner (it always gets rave reviews), or freeze it in smaller containers so that I can heat it up for a delicious and quick meal anytime I am craving it. <br />
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