African Chicken Peanut Stew
Servings 8
Equipment
- Large Dutch Oven with a Lid
Ingredients
Chicken Peanut Stew:
- 2 lbs. chicken legs or thighs, bone-in & skin-on
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 3-inch piece of ginger, peeled & minced
- 8 cloves of garlic, minced
- 1 tbsp dried coriander
- 1 tsp cayenne
- 2½ lbs. sweet potatoes, peeled & cut into chunks
- 1 (15-oz) can of crushed tomatoes
- 1 quart of chicken broth
- 1 cup creamy peanut butter
- 1 cup roasted peanuts, crushed
- Sea salt and freshly cracked pepper, to taste
For Serving:
- Steamed rice
- Fresh cilantro, chopped
- Lime wedges
- Roasted peanuts, crushed
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Season the chicken with sea salt and freshly cracked pepper to taste.
- Add the chicken to the Dutch oven and brown the pieces on all sides. Remove and set on a plate.
- Add a bit more vegetable oil to the Dutch oven if needed, then add the onion and cook, stirring occasionally, for 3-4 minutes, until softened.
- Add the ginger, garlic, coriander, and cayenne and cook, stirring constantly, for 1 minute.
- Add the sweet potatoes; stir well.
- Add the chicken broth, crushed tomatoes, peanut butter, roasted peanuts, sea salt, and freshly cracked pepper to taste; mix until well combined.
- Return the chicken and any juices to the Dutch oven and mix well. Cover and simmer for 60 minutes.
- Stir in the chopped kale, cover, and continue to simmer for 30 minutes.
- Remove the chicken from the stew and set it aside to cool. Remove and discard the skin and bones, then chop the cooked chicken into bite-sized pieces and return it to the stew. Taste and re-season with sea salt, freshly cracked pepper, or cayenne pepper to taste.
- Serve with rice, fresh cilantro, and lime wedges. Enjoy.