Whether we’re looking for a delicious main dish, a tasty side or a sweet dessert, there are always three incredibly popular ingredients that keep showing up over and over in our recipe quests: chicken, sweet potatoes, and peanut butter. So what would happen if we put them all together? When you’re looking for something savory, spicy, and special, you can’t do better than this flavor combination. Watch how it’s made and give it a try.
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CHICKEN PEANUT STEW
Serves 6 to 8
Prep Time: 20 minutes
Total Time: 1-½ to 2 hours
- 3 pounds chicken legs or thighs
- 1½ tablespoons vegetable oil
- 1 large onion, sliced
- 1 – 3-inch piece of ginger, peeled and minced
- 8 cloves garlic, chopped
- 2½ pounds yams, peeled and cubed
- 1 – 15-ounce can fire roasted crushed tomatoes
- 1 quart chicken stock
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 tablespoon ground coriander
- 1¼ teaspoons cayenne pepper
- Salt and pepper, to taste
- ½ cup cilantro, chopped
- Generously salt the chicken and let it sit for a few minutes before patting dry.
- In a large stock pot over medium-high heat, heat the vegetable oil. Working in batches to not overcrowd the pot, brown the chicken on all sides. Set aside.
- Add the sliced onion and sauté for 3 to 4 minutes.
- Add the ginger and garlic, and sauté for another 1 to 2 minutes.
- Add the coriander and cayenne, and stir to combine.
- Add the yams, chicken stock, crushed tomatoes, peanut butter and peanuts. Mix well, then add the browned chicken. Stir to combine.
- Bring to a simmer. Cover the pot and continue to simmer gently for 1 hour, until the chicken falls off the bone and the yams are tender.
- Remove the chicken from the pot and allow to cool slightly before removing the meat from the bone. Discard the skin if desired.
- Add the meat back to the pot and adjust seasoning to your taste. Stir in the cilantro and serve, as is or over rice.
What a savory and spicy combination! Have you ever made anything similar to this dish before? Tell us about your favorite traditional stews!
Recipe slightly adapted from Simply Recipes