Spicy African stew with chicken and almonds

Ingredients:

• 4 skinless, boneless chicken breasts, cut into 2.5cm pieces.
• 3 tablespoons of vegetable oil
• 1 cup chopped onion
• 1 tbsp. minced garlic
• 1 tbsp. chopped fresh ginger
• 3 cups lightly salted chicken broth
• 3/4 tsp cayenne pepper
• 1 crisp, tart apple, such as Granny Smith, cut into 1-inch (2.5 cm) pieces.
• 1 medium sweet potato, cut into 2.5cm pieces
• 6 cups chopped kale
• 0.5 cup almond paste
• 1 large tomato, chopped
• 0.5 cup fresh cilantro leaves

Preparation:

1. In a medium bowl, toss the chicken pieces with 1 teaspoon coarse salt and freshly ground black pepper to taste.
2. In a large Dutch oven or saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is hot, add the chicken and cook, stirring frequently, until browned on all sides, about 6 minutes. Transfer to a bowl. Add another 1 tablespoon of vegetable oil to the pan and reduce the heat to medium. Add the onion, garlic, ginger, and 1 teaspoon of salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
3. Add chicken broth, cayenne pepper, apple, sweet potato, and 3 cups water and bring to a boil. Add kale, almond butter, and tomatoes. Stir and simmer over low heat until the vegetables are tender, 10-15 minutes.
4. Return the chicken to the pan and simmer over low heat until cooked through, about 5 minutes. Serve garnished with cilantro leaves.