Chicken And Sweet Potato Peanut Stew Recipes

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

CHICKEN AND SWEET POTATO PEANUT STEW

Steps:

• Season chicken with 1/2 teaspoon of the salt.
• In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
• Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

SLOW COOKER CHICKEN, SWEET POTATO, AND PEANUT STEW

Steps:

• In a small bowl, combine the pepper, 1 teaspoon salt, 1 teaspoon coriander, and 1/4 teaspoon cinnamon. Season the chicken pieces all over with the spice mix, gently pressing to make sure it adheres.
• Add 2 tablespoons of oil to the insert of your slow cooker and set the saute setting to high/more (or heat the oil in a large pan over medium-high heat on the stove).
• Once the oil begins to shimmer, add the chicken in batches, and sear on all sides until golden brown, about 1-2 minutes per side. Transfer the chicken to a plate.
• Lower the saute setting to medium/normal, or if you're cooking on the stove, reduce the heat to medium. Add the remaining oil and saute the onion until very fragrant, about 3 minutes. Add the garlic, ginger, chilies, and the remaining coriander, cinnamon, and salt. Cook for 30 seconds, then stir in the tomato paste.
• Cook, stirring often, for about 1 minute and then deglaze the pan with the stock and tomatoes, scraping up any brown bits from the bottom. If you're working on the stove, transfer everything to your slow cooker insert.
• Stir in the peanut butter. Add the chicken and the sweet potatoes to the insert, and gently stir so everything is evenly distributed.
• Cover and cook on low for 6-8 hours, or high for 3-4 hours. The chicken and sweet potatoes will be extremely tender when they're done.
• Just before serving, season to taste with additional salt if necessary.
• Serve the stew over white or brown rice and garnish with green onions, peanuts, and chilies (for those who like it extra spicy).