West African Peanut Chicken Stew
Peanut butter and sweet spices meld to give this stew an exotic kick. Easily adapted to vegetarian, but adding additional sweet potatoes or yams in place of the chicken.
Ingredients
- 2 Tablespoons peanut oil (or coconut oil)
- 1 red or yellow onion chopped
- 2 cloves garlic minced
- 1 1/2 teaspoons fresh minced ginger
- 1 1/2 pounds chicken thighs chopped into bite-sized pieces
- 2 teaspoons red pepper flakes
- 1 Tablespoon smoked paprika
- 1/2 teaspoons nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- Kosher salt and black pepper to taste
- 4 cups chicken or vegetable stock
- 4 cups orange fleshed sweet potatoes scrubbed and cut into bite-sized chunks
- 1 13 ounce can diced tomatoes with juice
- 2 Tablespoons tomato paste
- 1 cup chunky peanut butter or cashew butter (Cashew butter for Whole 30)
- 1 5 ounces fresh baby spinach kale or greens
Instructions
- In a large pot, heat oil over a medium high heat. Add onion and cook until translucent, about 2-3 minutes. Then add garlic and ginger and continue cooking another 2-3 minutes.
- After that, add the chicken and cook, stirring until chicken is browned on all sides. Then add spices, red pepper, salt and black pepper, stirring to coat.
- Pour in chicken stock, and yams or sweet potatoes, then bring to a boil.
- Reduce heat to simmer and cover, cooking for 15 minutes.
- Uncover, stir in tomatoes, tomato paste, and peanut butter, mixing until blended. Continue cooking an additional 15 to 20 minutes, or until yams are fork tender and liquid is reduced and thick.
- Remove from heat and stir in baby spinach. (If using tougher greens, add 5-10 minutes before done)
- Serve with rice, if desired.