Ingredients (serves 3–4)
- 2 chicken breasts or thighs (cut into chunks)
- 2 medium potatoes (peeled, cubed small)
- 1 carrot (sliced)
- 3 cups chicken broth
- 1 tbsp fresh ginger (grated)
- ¼ tsp Midnight Ember chili powder (keep mild)
- ½ tsp turmeric
- 1 tbsp olive oil
- Salt to taste
- Optional: small handful spinach at end
- Optional: squeeze of lemon
Step-by-Step Instructions
1. Bloom the Aromatics
Heat 1 tbsp olive oil in a pot over medium heat. Add 1 tbsp grated fresh ginger and sauté for about 30 seconds until fragrant.
The Pepper Punch Secret: Add ½ tsp turmeric and ¼ tsp Midnight Ember to the warm oil. Stir for 60 seconds. This "blooms" the spices, releasing the smoky oils of the chili and the earthiness of the turmeric into the fat, which carries the flavor through the whole stew.
2. Sear the Chicken
Add your chicken chunks to the pot. Stir to coat them in the golden, smoky oil. Cook for 4–5 minutes until the outside of the chicken is opaque and lightly browned.
3. Build the Broth
Pour in 3 cups chicken broth. Use your spoon to scrape any browned bits off the bottom of the pot (that’s where the flavor lives!). Add the cubed potatoes and sliced carrots.
4. The Gentle Simmer
Bring the liquid to a gentle boil, then immediately turn the heat down to medium-low. Cover the pot with a lid. Let it simmer for 15–20 minutes.
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Check for doneness: The potatoes should be fork-tender and the broth should have thickened slightly from the potato starch.
5. The Finish
Taste the broth. Add salt as needed.
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Optional: Stir in a handful of spinach and let it wilt for 2 minutes.
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Optional: Add a small squeeze of lemon to brighten the smoky Midnight Ember notes.
6. Serve
Ladle the stew into deep bowls. For an extra touch of "Ember" glow, hit the top with one tiny final pinch of Midnight Ember before serving.
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