African nut stew with chicken

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INGREDIENTS:

  • 1 tablespoon grapeseed oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 3 boneless skinless chicken thighs, cut into cubes
  • 1 cup peanuts, divided
  • 2 sweet potatoes, chopped
  • 1 (28 ounces) can diced tomatoes
  • 2 cups chicken broth
  • 1 bunch swiss chard, chopped
  • 1/2 cup peanut butter
  • Cooked basmati rice, for serving
  • Cilantro, for garnish
  • Salt and pepper, to taste


    • METHOD:

    Heat oil in a large soup pot over medium heat.
    Add onion, garlic and jalapeño.
    Sprinkle with salt and pepper, and sauté until soft, 5-7 minutes.

    Season chicken and add to the pan.
    Cook for a few minutes until it begins to brown.

    Add 1/2 cup peanuts, sweet potatoes, tomatoes and chicken broth.
    Bring to a boil, cover and simmer for 15 minutes.

    Stir in chard and cook an additional 3-4 minutes.
    Stir in peanut butter.
    Turn off heat.

    Serve over rice, garnished with cilantro and crushed peanuts.

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    COMMENTS / REVIEWS

    1. J
      Jenn

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    2. D
      DD Can Cook

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    3. K
      Kristy

      Love it! Simple yet delicious. Thank you.

    4. j
      joanne

      I will be making this again! Thanks for sharing.

    5. C
      Cristie

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    6. N
      Nandita

      I've already made this twice now, it's so easy to improvise!

    7. M
      Madeline

      the flavors were all very delicious.

    8. B
      Brandi

      What a wonderful inspiration!

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