RED STEW WITH CHICKEN

1 teaspoon curry powder or dried thyme or 1 teaspoon each

Kosher salt and ground black pepper

2 pounds bone-in, skin-on chicken thighs or drumsticks or breasts (halved crosswise) or a combination, trimmed

28-ounce can whole peeled tomatoes

1 cup roasted red peppers, drained and patted dry

4 or 5 jalapeño or Fresno chiles or 2 habanero chiles, stemmed and seeded

1-inch piece fresh ginger, peeled and roughly chopped or 1 ½ teaspoons ground ginger

2 tablespoons grapeseed or other neutral oil

1 medium yellow onion, chopped

1 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks

Chopped fresh cilantro or chopped scallions (optional garnish)

In a small bowl, stir together the curry powder, 2 teaspoons salt and ½ teaspoon pepper. Sprinkle the chicken all over with the spice mix, rubbing it into the meat; set aside.

In a blender, combine the tomatoes with juices, roasted red peppers, chiles and ginger. Puree

until smooth, scraping the jar as needed, about 1 minute; set aside.

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken, skin side down, and cook until browned on the bottom, 3-4 minutes. Flip the pieces and cook until browned on the second sides, 2-3 minutes, then transfer to a large plate and set aside.

Return the Dutch oven to medium; add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is softened and golden brown, about 5 minutes. Add the tomato-pepper puree; simmer, uncovered and

stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 16-20 minutes.

Stir in the sweet potatoes (if using), then nestle in the chicken and pour in the accumulated juices. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook, stirring and turning the chicken occasionally, until a skewer inserted into the largest chicken piece meets no resistance and the sweet potatoes are tender, 35-40 minutes. Off the heat, taste and season with salt and pepper.

Makes 4 servings

Milk Street Making use of pantry staples, this dish is easy to throw together on busy weeknights.