Step 1

Place the chicken thighs on a cutting board, dice into 1-inch pieces, and season generously with salt and black pepper.

Step 2

In a large pot on medium-high heat, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides, working in batches if needed. Once cooked, remove the chicken from the pot, transfer it to a plate, and set it aside.

Step 3

In the same pot, reduce the heat to medium, add the onion, carrots, and celery, and cook for 3-4 minutes or until the vegetables are tender.

Step 4

Add the garlic, ginger, turmeric, cumin, coriander, salt, and black pepper, and cook for an additional minute until fragrant.

Step 5

Return the chicken to the pot, sprinkle with flour, and stir until well coated, and then add sweet potatoes.

Step 6

Pour in the chicken broth, scraping up any tasty bits from the bottom of the pot, and stir until everything is well combined.

Step 7

Bring the mixture to a low boil, then reduce it to a simmer, and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sweet potatoes can easily be pierced with a fork.

Step 8

Once cooked, add the coconut milk and chopped spinach, stir to combine, and cook for an additional 5 minutes until the spinach is wilted. Taste and season with additional salt and pepper as needed.

Step 9

The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.