West African Peanut Stew

Name: West African Peanut Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 7 servings
Cuisine: West African
Ingredients: 1 tablespoon olive oil; 2 pound chicken thigh (cut into 1-inch pieces); 1 yellow onion (large, chopped); 3 clove garlic (minced); 1 sweet potato (large, peeled and diced); 1 can diced tomatoes (14.5 ounce, undrained); 4 cup chicken broth; 0.5 cup peanut butter (creamy); 1 teaspoon ground ginger; 1 teaspoon curry powder; 0.5 teaspoon red pepper flakes (adjust to taste); 1 package fresh spinach (5 ounce); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 4 cup water; 0.25 cup roasted peanuts (chopped)

A comforting and hearty stew featuring tender chicken, sweet potato, and greens in a rich, spicy peanut-tomato broth, served with fluffy white rice.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 7
Cuisine: West African
Difficulty: Medium
Cost: $2.92/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
2 pound chicken thigh (cut into 1-inch pieces)
1 yellow onion (large, chopped)
3 clove garlic (minced)
1 sweet potato (large, peeled and diced)
1 can diced tomatoes (14.5 ounce, undrained)
4 cup chicken broth
0.5 cup peanut butter (creamy)
1 teaspoon ground ginger
1 teaspoon curry powder
0.5 teaspoon red pepper flakes (adjust to taste)
1 package fresh spinach (5 ounce)
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
4 cup water
0.25 cup roasted peanuts (chopped)

Instructions

Brown the chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 2 pounds of cut chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Sauté vegetables: Add 1 large chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in 3 cloves of minced garlic and 1 large diced sweet potato, cooking for another 5 minutes.
Build the stew: Stir in 1 can of diced tomatoes, 4 cups of chicken broth, 1/2 cup of creamy peanut butter, 1 teaspoon of ground ginger, 1 teaspoon of curry powder, and 1/2 teaspoon of red pepper flakes (if using). Bring to a simmer.
Simmer stew: Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir occasionally to prevent sticking.
Cook the rice: While the stew simmers, combine 2 cups of uncooked white rice with 4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Finish and serve: Stir in 1 package of fresh spinach, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the spinach is wilted. Ladle the West African Peanut Stew over fluffy white rice. Garnish with 1/4 cup of chopped roasted peanuts, if desired.

Notes

Adjust red pepper flakes to suit your family's spice preference. For a thicker stew, you can mash some of the sweet potato against the side of the pot.

Nutrition (per serving)

Calories: 650
Protein: 42.1 g
Carbohydrates: 65.5 g
Fat: 25.1 g
Fiber: 8.5 g
Sodium: 780 mg
Saturated Fat: 5.2 g
Sugar: 9.5 g
Cholesterol: 125 mg