Something spicy. Something savory. Something über aromatic:
Sweet Potato Sumac Chicken Chili.
And, just in case you were wondering:
Sumac, also spelled sumach and sumaq, is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. Sumac grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America.
It tastes somewhat citrusy and vinegary all it once.
It’s quite magical, in fact.
Oh, and remember Pink Lemonade? Sumac is what originally made the lemonade pink!
Sweet Potato Sumac Chicken Chili
1 Tbs. olive oil
1 large shallot, finely chopped
sea salt and pepper
1 large sweet potato, cut into 1″ pieces
1/2 lb. ground chicken
1 Tbs. chili powder
1 tsp. ground sumac
1/4 tsp. chipotle chili seasoning
1 cup crushed tomatoes
fresh cilantro
In a large pot, heat the oil. Add the shallots and salt and pepper and cook until the shallots begin to caramelize. Add the sweet potatoes and stir well to coat. Reduce the heat to low and cover to cook the potatoes, stirring occasionally. Once they begin to soften, add the ground chicken and seasonings, stirring well to incorporate all the flavors. Continue cooking and stirring until the chicken is fully cooked.
Add the tomatoes and allow to simmer 3-5 minutes more.
Serve with fresh cilantro.
