West African Inspired Peanut Stew

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 580

Protein 42g

Fat 31g

Carbs 38g

Total Time 90 minutes

West African Inspired Peanut Stew

Prep Time 15 minutes

Cook Time 75 minutes

Total Time 90 minutes

Ingredients

Ingredients for 6 Servings

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

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.

Once it reaches a boil, reduce to a simmer and cover with a lid.

Cook until the chicken is fork tender, or about one hour, and then remove and shred using two forks.
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!
For an even heartier meal, serve over top of jasmine rice or cauliflower rice. TIP: Store any extras in the fridge for up to 5 days but I recommend freezing anything you will not eat in 3 days.