West African Peanut and Chicken Stew
This West African stew was initially made with local ground nuts. Now peanuts and peanut butter add a creamy depth to this otherwise spicy stew. Then added black-eyed peas and some greens to round out a complete meal.
4 entrée servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 pound boneless, skinless, chicken thighs, cut into 1” pieces, seasoned with salt
1 cup onion, small diced
1 tablespoon fresh ginger, grated
1 teaspoon garlic, minced
½ teaspoon smoked paprika
¼ to ½ teaspoon crushed red peppers (or dried habanero peppers, minced)
1 teaspoon ground cumin
½ teaspoon sea salt
1 red garnet sweet potato, peeled, sliced into thin rounds or half-rounds (about 1 pound)
3 to 4 cups chicken stock
½ cup creamy natural peanut butter
1 can fire-roasted tomatoes
1 can black-eyed peas, drained, rinsed
1 bunch collard greens or black kale, stems discarded, sliced into 1/2 “ ribbons
Fresh lemon juice to taste
¼ cup roasted peanuts, chopped
2 tablespoons cilantro, minced for garnish (optional)
DIRECTIONS:
Heat the olive oil in a non-reactive Dutch oven over medium-high heat. When it slightly ripples, add chicken and brown on both sides. Remove the chicken to a plate and reserve. Lower the heat to medium, add the onions, and sauté until softened, about six minutes.
Add the ginger, garlic, paprika, red peppers, cumin, and salt. Sauté until fragrant, about one minute. Add the sweet potato and broth. Bring to a boil and reduce to a simmer. Simmer until the sweet potatoes are tender, about ten or more minutes.
Fill a blender half full in batches with the sweet potato mixture and peanut butter. Blend until smooth. Return all the purée to the Dutch oven. Add the chicken, tomatoes, black-eyed peas, and collards or kale. Bring to a simmer until thoroughly heat until greens wilt, about four to five minutes.
Taste, Think, Transform with lemon juice and/or salt. Serve in large soup bowls garnished with peanuts and cilantro.
West African Peanut and Chicken Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless, chicken thighs, cut into 1” pieces, seasoned with salt
- 1 cup onion, small diced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon crushed red peppers (or dried habanero peppers, minced)
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- 1 red garnet sweet potato, peeled, sliced into thin rounds or half-rounds (about 1 pound)
- 3 to 4 cups chicken stock
- ½ cup creamy natural peanut butter
- 1 can fire-roasted tomatoes
- 1 can black-eyed peas, drained, rinsed
- 1 bunch collard greens or black kale, stems discarded, sliced into 1/2 “ ribbons
- Fresh lemon juice to taste
- ¼ cup roasted peanuts, chopped
- 2 tablespoons cilantro, minced for garnish (optional)
Instructions
- Heat the olive oil in a non-reactive Dutch oven over medium-high heat. When it slightly ripples, add chicken and brown on both sides. Remove the chicken to a plate and reserve. Lower the heat to medium, add the onions, and sauté until softened, about six minutes.
- Add the ginger, garlic, paprika, red peppers, cumin, and salt. Sauté until fragrant, about one minute. Add the sweet potato and broth. Bring to a boil and reduce to a simmer. Simmer until the sweet potatoes are tender, about ten or more minutes.
- Fill a blender half full in batches with the sweet potato mixture and peanut butter. Blend until smooth. Return all the purée to the Dutch oven. Add the chicken, tomatoes, black-eyed peas, and collards or kale. Bring to a simmer until thoroughly heat until greens wilt, about four to five minutes.
- Taste, Think, Transform with lemon juice and/or salt. Serve in large soup bowls garnished with peanuts and cilantro.
Nutrition Facts
Calories
629.42Fat (grams)
35.67Sat. Fat (grams)
6.82Carbs (grams)
40.29Fiber (grams)
7.79Net carbs
32.48Sugar (grams)
13.85Protein (grams)
40.8Sodium (milligrams)
1070.7Cholesterol (grams)
114.03The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.