West African Chicken Stew With Creamy Peanut Butter
Probably one of our most favorite recipes so far! This African stew blew our taste buds away and was very easy to make. A great addition to your recipe vault - especially during the winter/fall seasons.
This is a common dish in West African culture. Sweet potatoes and peanuts are staple ingredients in this part of Africa for many unique and simple dishes.
We pulled this recipe from Taste Of Home recipe blog. Super easy to make and packed with healthy, real foods!
Have fun making this stew.
1 pound boneless skinless chicken breast but into 1 inch cubes
1/2 TSP salt
1 TSP pepper
3 TSP canola oil
1 medium onion, diced
6 garlic cloves, minced
2 TBSP ginger root, minced
2 cans (15.5 oz each) black eyed peas/rinsed and drained (we used black beans)
1 can (28 oz) crushed tomatoes
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 cup chicken broth
1/4 cup Classic Creamy peanut butter
(we used the whole jar - recommended)
1 1/2 TSP fresh thyme, minced
1 TSP cayenne pepper
cooked rice (white or brown) to accompany on side
* We really love peanut butter so our recommendation is highly suggested. We also dig a little spice so we upped the cayenne pepper as well.
1. Season chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 TSP oil until no longer pink. Remove and set aside.
2. In the same pan, sauté onion in one TSP oil until transparent. Add garlic and ginger, cook for one minute.
3. Stir in beans (black eyed peas), tomatoes, sweet potato, broth, Classic Creamy peanut butter
, thyme, and cayenne. Bring to a boil. Reduce heat, cover and simmer for 30 - 35 minutes or until sweet potatoes are tender.
Add chicken and heat through.
4. Serve with rice and sprinkle with remaining fresh thyme.
Warming, creamy, hearty and delicious! We had a great exploring West African cuisine. Great for bulk cooking and of course sharing with your friends and family.
As always, thanks for reading and enjoy!
The PB Love Company