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African Peanut Stew With Chicken
Give your typical chicken stew a spicy and nutty twist.
1 Tbsp grapeseed oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeño, minced
3 boneless skinless chicken thighs, cut into cubes
1 cup peanuts, divided
2 sweet potatoes, chopped
1 (28 oz) can diced tomatoes
2 cups chicken broth
1 bunch swiss chard, chopped
½ cup peanut butter
Cooked basmati rice, for serving
Cilantro, for garnish
Salt and pepper, to taste
Let's get Cooking...
Heat oil in a large soup pot over medium heat. Add onion, garlic and jalapeño. Sprinkle with salt and pepper, and sauté until soft, 5–7 minutes.
Season chicken and add to the pan. Cook for a few minutes until it begins to brown.
Add ½ cup peanuts, sweet potatoes, tomatoes and chicken broth. Bring to a boil, cover and simmer for 15 minutes.
Stir in chard and cook an additional 3–4 minutes. Stir in peanut butter. Turn off heat.
Serve over rice, garnished with cilantro and crushed peanuts.
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