Chicken & Vegetable Lemongrass Stew | Vicki Sawyer

Ingredients

• 2 tbsp Olive Oil
• 8 boneless/skinless chicken thighs
• 2 large sweet onions, loosely chopped
• 1-2 carrots, cut in 1/4" circles
• 2 sweet potatoes, peeled and cubed 1/2"
• 8 cloves of garlic, finely chopped
• 1 tbsp freshly grated ginger
• 2 tsp turmeric
• 2 stalks of lemongrass *See “Infusing with Lemongrass” note below
• 4 cups of chicken broth or chicken Better Than Bouillon
• 1 13.66 fl oz can of coconut milk
• 1 tsp ground pepper (or to taste)
• 1 tsp salt (or to taste)