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West African Inspired Peanut Stew
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West African Inspired Peanut Stew
Ingredients for 6 Servings
Substitution
Note
- 3 tbsp olive oil
- 1 ½ lbs thick-cut whole skinless chicken breasts
- 1 medium yellow onion, chopped
- 1 thumb-piece ginger, peeled and minced
- 5 cloves garlic, minced
- 2-3 medium sweet potatoes (4 cups worth), peeled and cut into ½-inch cubes
- 2 teaspoons smoked paprika
- 2 teaspoons coriander
- 1/2 teaspoon cayenne pepper
- 3/4 cup natural peanut butter
- 1 can (14.5 oz can) (fire roasted) canned diced tomatoes
- 6 – 8 cups low-sodium chicken broth (begin with 6 cups and add more as needed throughout cooking)
- 2 bay leaves
- 1 bunch kale or chard, ribs removed and coarsely chopped or torn
- Garnish
- 1 large handful fresh cilantro + more for serving, finely chopped
- Juice of 1 lemon
- Salt & pepper to taste
- 1/3 cup (5 tablespoons) roasted peanuts, finely chopped
Steps
Step 1
Pat the chicken breasts dry and season with salt & pepper.
Step 2
Place a large dutch oven pot on medium heat and add in half of the oil and the chicken breast. Brown the chicken breasts on both sides, about 2-3 minutes per side, and then remove and set aside.
Step 3
Add in the remaining oil, onions, ginger, and garlic and saute until translucent, or about 4-5 minutes.
Step 4
Next, add in the sweet potatoes and seasonings cook for another 2-3 minutes.
Step 5
Add in the peanut butter, tomatoes, chicken broth, chicken breasts and bay leaves.
Step 6
Cook until the chicken is fork tender, or about one hour, and then remove and shred using two forks.
Once it reaches a boil, reduce to a simmer and cover with a lid.
Step 7
Add the chicken, along with the kale, back into the pot, and cook for another 10-15 minutes. If the stew becomes too thick, add a splash of water or leftover broth.
Step 8
Adjust for seasoning and stir in the cilantro and lemon juice. Serve up with more cilantro and peanuts and enjoy!
West African Inspired Peanut Stew
Kevin Curry
INGREDIENTS
- 3 tbsp olive oil
- 1 ½ lbs thick-cut whole skinless chicken breasts
- 1 medium yellow onion, chopped
- 1 thumb-piece ginger, peeled and minced
- 5 cloves garlic, minced
- 2-3 medium sweet potatoes (4 cups worth), peeled and cut into ½-inch cubes
- 2 teaspoons smoked paprika
- 2 teaspoons coriander
- 1/2 teaspoon cayenne pepper
- 3/4 cup natural peanut butter
- 1 can (14.5 oz can) (fire roasted) canned diced tomatoes
- 6 – 8 cups low-sodium chicken broth (begin with 6 cups and add more as needed throughout cooking)
- 2 bay leaves
- 1 bunch kale or chard, ribs removed and coarsely chopped or torn
- Garnish
- 1 large handful fresh cilantro + more for serving, finely chopped
- Juice of 1 lemon
- Salt & pepper to taste
- 1/3 cup (5 tablespoons) roasted peanuts, finely chopped
INSTRUCTIONS
-
Pat the chicken breasts dry and season with salt & pepper.
-
Place a large dutch oven pot on medium heat and add in half of the oil and the chicken breast. Brown the chicken breasts on both sides, about 2-3 minutes per side, and then remove and set aside.
-
Add in the remaining oil, onions, ginger, and garlic and saute until translucent, or about 4-5 minutes.
-
Next, add in the sweet potatoes and seasonings cook for another 2-3 minutes.
-
Add in the peanut butter, tomatoes, chicken broth, chicken breasts and bay leaves.
-
Cook until the chicken is fork tender, or about one hour, and then remove and shred using two forks.
Once it reaches a boil, reduce to a simmer and cover with a lid. -
Add the chicken, along with the kale, back into the pot, and cook for another 10-15 minutes. If the stew becomes too thick, add a splash of water or leftover broth.
-
Adjust for seasoning and stir in the cilantro and lemon juice. Serve up with more cilantro and peanuts and enjoy!
Nutrition per serving
Reviews
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Jan 07 2024
We love to experiment with foreign flavors. My wife stumbled on this recipe online and we tried it. Deliciously Rich and Exotic stew. Loved it. 🙂
Greetings from Quito, Ecuador,
Greeting, glad you love the recipe.