1/4 tsp cayenne (less if you’re sensitive to spice)
For the Stew:
3 TB coconut oil
1 large onion, chopped
2-inch piece fresh ginger, peeled and minced
8 cloves fresh garlic, chopped
1 can (15 oz) diced tomatoes and their juices
1/2 cup unsweetened, whole coconut milk from a can (shake well)
2 cups regular chicken broth
1 lb sweet potatoes, peeled and cut into 1/2 inch pieces
2 lbs boneless skinless chicken thighs, towel-dried and cut into bite size pieces
kosher salt and freshly ground black pepper
Garnishes: chopped cashews, unsweetened coconut flakes (garnishes highly recommended for texture and depth of flavor.)
In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.
Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won’t brown.) Add browned chicken to the hot stew; stir to combine.
Serve stew with garnishes, over rice or just as is.