African Chicken And Peanut Stew Recipe

Ingredients for African Chicken And Peanut Stew

• Peanut Oil
• Boneless Chicken
• Onion
• Carrot
• 2 celery stalks, chopped
• 2 medium sweet potatoes, peeled and cubed
• Garlic Cloves
• 2 tablespoons curry powder
• Ground Coriander
• Ground Cumin
• Crushed Red Pepper Flakes
• Ground Ginger
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon salt
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 1 cup creamy peanut butter
• 2 tablespoons lemon juice
• Roma Tomatoes
• 1 bell pepper, chopped
• chopped cilantro (for garnish)

How to Make African Chicken And Peanut Stew

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Add 1 large onion, chopped, and 2 medium sweet potatoes, peeled and cubed. Cook, stirring occasionally, until onions are softened and translucent (about 5-7 minutes).
3. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Cook until no longer pink (about 5-7 minutes).
4. Stir in 4 cloves garlic, minced; 2 tablespoons curry powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; and 1-2 teaspoons crushed red pepper flakes (adjust to taste). Cook for 1 minute, stirring constantly.
5. Add 2 carrots, chopped; 2 celery stalks, chopped; 1 inch ginger, grated; 1 cinnamon stick; 1 bay leaf; 1 teaspoon salt; 4 cups chicken broth; and 2 tablespoons tomato paste.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
7. Stir in 1 cup creamy peanut butter. Cook for another 3 minutes, uncovered, stirring frequently, to allow flavors to meld.
8. Add 1 (14.5 ounce) can diced tomatoes, undrained, and 1 bell pepper, chopped. Simmer until tomatoes and peppers are tender but still hold their shape (3-5 minutes).
9. Stir in 2 tablespoons lemon juice.
10. Serve hot over brown rice, garnished with chopped cilantro and additional red pepper flakes, if desired.