4 dried chili peppers
10 boneless, skinless chicken thighs
1 bay leaf
2 tbs olive oil
1 large sweet potato, cubed
2 cloves garlic, minced
1 tsp thyme
1 tsp oregano
2 tsp cinnamon
2 whole cloves
2 cans diced tomatoes
½ cup almonds
2 large apples, diced
2 large pears, diced
2 cans pineapple chunks
Plain yogurt (optional)
Remove stems and seeds from chili peppers and soak in warm water for 30 minutes.
In a large saucepan, bring 2 cups of water to a boil.
Add chicken and bay leaf.
Simmer, covered, for 12 to 15 minutes.
Remove chicken from the pot and toss the water and bay leaf out.
In the same pot, heat 1 tbs oil over medium heat.
Add sweet potatoes and cook until tender.
Remove potato from pot and add remaining oil.
Cook the onions over medium heat for about 5 minutes.
Add garlic, spices and tomatoes.
Cook another 5 minutes, stirring constantly.
Drain the chili peppers and toss into a blender.
Add tomato mixture, nuts and one cup of water and blend until smooth.
Pour into pot and add chicken, potato, apple, pear and pineapple.
Heat over medium heat for about 5 minutes.
Spoon onto serving plate and top with a dollop of yogurt.