1/2 lb sweet potatoes, peeled, halved (lengthwise) and cut into 1/4-inch slices
1/2 lb white potatoes, peeled, cut in half, and chopped
4 tablespoons vegetable oil
2 large yellow onions, chopped
2 cloves garlic, minced
2 large tomatoes, coarsely chopped
1 tablespoon fresh minced jalapeno
1/2 teaspoon curry powder
1/2 teaspoon crushed red pepper
1 can (10 1/2 ounces) Swanson Chicken Stock
1/2 cup water
1 can chickpeas, rinsed and drained
4 coarsely chopped fresh spinach leaves
Hot cooked rice or couscous
Cook rice/couscous per package directions.
In a large skillet (12-in), add 3 tbsp oil and cook chicken breasts on medium low for about 10 minutes, turning about half way half way throughout he process.
Remove breasts from skillet and cut into bite sized pieces on a clean cutting board (chicken does not have to be fully cooked at this point)
In the same skillet (keep whatever juices are left from cooking the the chicken) turn heat up to medium and add onion and garlic and cook until the onion is tender.
Add potatoes and tomatoes in skillet and cook for 6 minutes.
Stir in jalapeno, curry, red pepper, broth and water, and heat to a boil.
Stir in chicken and reduce heat to low.
Cover and cook for 15 minutes or until the potatoes are tender and chicken is fully cooked
Stir in chickpeas and kale and cook until the kale has wilted.
Serve on top of rice or couscous.
