Spicy stew with chicken and almonds

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 2.5cm pieces (about 700g)
• 3 tablespoons of vegetable oil
• 1 onion, chopped
• 1 tbsp. minced garlic
• 1 tbsp. chopped peeled ginger root
• 1 sweet potato, peeled and cut into 2.5cm pieces
• 1 apple, cut into 2.5cm pieces.
• 3/4 tsp cayenne pepper
• 3 cups chicken broth
• 6 cups chopped kale
• 1 large tomato, chopped
• 0.5 cup almond paste
• 0.5 cup fresh cilantro

Preparation:

1. Sprinkle the chicken with 1 teaspoon of salt and a couple of turns of black pepper. Heat the wok over medium-high heat. Once hot, add 2 tablespoons of vegetable oil. Add the chicken and cook, turning frequently, until browned on all sides, about 6 minutes. Transfer to a bowl and set aside.
2. Add the remaining 1 tablespoon vegetable oil to the pan and reduce heat to medium. Add the onion, garlic, ginger, and 1 teaspoon salt. Cook until the onion is soft, about 5 minutes. Add the sweet potato, apple, cayenne pepper, chicken broth, and 3 cups water; bring to a boil. Add the cabbage, tomatoes, and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
3. Return the chicken to the pan and cook until cooked through, about 5 minutes. Serve garnished with cilantro.