Highlighting the humble yam as a tangy delight
Every year I get excited when yams start appearing — these sweet and tangy tubers are a favourite of mine.
However, they are often roasted and thrown on the side of a plate without much further thought.
They originate from the Andes and are, in other countries, known as oca, and while they are grown commercially in New Zealand and South America, they are not so common elsewhere.
Needless to say, there are hardly any recipes online for them.
So, for this recipe, I wanted to highlight this humble root in a new way.
Inspired by their tanginess, I’ve paired them with ginger, lemon and tamarind (you can find tamarind concentrate paste at Asian Kai), cooked in a coconut milk sauce with chicken and broccoli.
It’s a great recipe to bring on spring, and a new way to celebrate an undervalued vegetable!
Visit Olivia’s website for more recipes: www.thatgreenolive.com
Chicken and Yam Stew with Ginger, Lemon and Broccoli
Serves 4
● 25g butter
● 20g fresh ginger, grated
● 2 cloves garlic, finely chopped
● 450g yams, halved if large
● 1 head broccoli, stalk removed, cut into florets
● 1⁄2 tsp salt
● 1 cup chicken stock
● 400ml coconut milk
● Zest of 1 lemon (plus more to garnish)
● 1 large chicken breast (500g), cut into bite-sized chunks
● 2 Tbsp tamarind concentrate
1. In a large saucepan, melt butter over medium-high heat. When melted, add ginger and garlic. Cook for 3-5 minutes until fragrant and just beginning to brown.
2. Add yams, broccoli and salt, reduce heat to medium and continue to cook, stirring occasionally, for 8-10 minutes until broccoli is bright green and the mixture is very fragrant.
3. Meanwhile, cook chicken in a frying pan over medium heat, turning occasionally, until browned on all sides. This should take 7-10 minutes.
4. Add browned chicken to the vegetable mixture, along with stock and coconut milk. Cover with a lid, bring to a boil then reduce heat to mediumlow. Simmer for 20 minutes, stirring occasionally, until chicken and yams are tender.
5. Serve hot, with rice or crusty bread. Garnish with lemon zest.