Every year I get excited when yams start appearing – these sweet and tangy tubers are a favourite of mine. However, they are often roasted and thrown on the side of a plate without much further thought.
Yams originate from the Andes and are, in other countries, known as oca, and while they are grown commercially in New Zealand and South America, they are not so common elsewhere. Needless to say, there are hardly any recipes online for them.
So, for this recipe, I wanted to highlight this humble root in a new way. Inspired by their tanginess, I’ve paired them with ginger, lemon and tamarind, cooked in a coconut milk sauce with chicken and broccoli. It’s a great recipe to bring on spring, and a new way to celebrate an undervalued vegetable!
This recipe was first published in the Taupo Herald 13/10/2022. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Chicken & Yam Stew with Ginger, Lemon & Broccoli
Course: Mains4
servings45
minutesThis dish heroes yams, paired with chicken in a creamy and fragrant coconut sauce.
Ingredients
25g butter
20g fresh ginger, grated
2 cloves garlic, finely chopped
450g yams (oca), halved if large
1 head broccoli, stalk removed, cut into florets
1/2 tsp salt
1 cup chicken stock
400ml coconut milk
Zest of 1 lemon (plus more to garnish)
1 large chicken breast (500g), cut into bite-sized chunks
2 tbsp tamarind concentrate
Directions
- In a large saucepan, melt butter over medium-high heat. When melted, add ginger and garlic. Cook for 3-5 minutes until fragrant and just beginning to brown.
- Add yams, broccoli and salt, reduce heat to medium and continue to cook, stirring occasionally, for 8-10 minutes until broccoli is bright green and the mixture is very fragrant.
- Meanwhile, cook chicken in a frying pan over medium heat, turning occasionally, until browned on all sides. This should take 7-10 minutes.
- Add browned chicken to the vegetable mixture, along with stock and coconut milk. Cover with a lid, bring to a boil then reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally, until chicken and yams are tender.
- Serve hot, with rice or crusty bread. Garnish with lemon zest.
Thank you.