West African Chicken and Peanut Stew
Hey there! While not the HEALTHIEST option on the recipe forums...i made this for the first time tonight and it is F'ING DELICIOUS!!!! I am sure others can pull it apart and health it up...but this is exactly how I made it...and boy oh boy was it good.
2 tablespoons coconut or olive oil
2 pounds boneless, skinless chicken thighs
1 large onion
5 large garlic cloves, peeled and minced
2 large sweet potatoes, scrubbed , peeled & diced
1 quart chicken stock
1 cup chunky peanut butter
¼ teaspoon cayenne
1 28 ounce jar (or can) chopped tomatoes with juice
14 ounce can coconut milk (light or full fat)
salt and freshly ground black pepper
Heat coconut or olive oil in a large soup pot over medium heat. Add chicken thighs in a single layer and brown on both sides. You’ll want to do this in a couple of batches so they brown instead of steam. Remove chicken and set aside.
Add onions to pot; cook and stir for 3-4 minutes scraping up any browned bits of chicken. Add garlic; cook and stir about 30 seconds, just until fragrant. Add the next 7 ingredients – sweet potatoes through tomatoes. Stir until well combined and peanut butter is distributed. Return chicken thighs to pot, stir, and bring to a simmer.
Cover the pot and simmer gently for one hour.
After an hour, remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle. Use two forks to shred the meat and return to stew. Add coconut milk and stir to combine. Cover and simmer 15 minutes more.
Add salt, freshly ground black pepper, and cayenne (if you like some kick) to taste. Ladle in to individual soup bowls and garnish with peanuts and cilantro.
(I skipped the garnish as the chunky peanut butter left plenty of crunch to the stew and I am not fond of cilantro)
Serves 8-10
When you make this, start at least 2 hours before plan to eat. There is not a lot of active time, but the stew needs time to simmer. If you prefer a vegetarian version of, swap in vegetable broth and perhaps kick up the spice.
I hope you all enjoy...i had my doubts right up until I tasted it...AMAZING!!!!!
-Rob
2 tablespoons coconut or olive oil
2 pounds boneless, skinless chicken thighs
1 large onion
5 large garlic cloves, peeled and minced
2 large sweet potatoes, scrubbed , peeled & diced
1 quart chicken stock
1 cup chunky peanut butter
¼ teaspoon cayenne
1 28 ounce jar (or can) chopped tomatoes with juice
14 ounce can coconut milk (light or full fat)
salt and freshly ground black pepper
Heat coconut or olive oil in a large soup pot over medium heat. Add chicken thighs in a single layer and brown on both sides. You’ll want to do this in a couple of batches so they brown instead of steam. Remove chicken and set aside.
Add onions to pot; cook and stir for 3-4 minutes scraping up any browned bits of chicken. Add garlic; cook and stir about 30 seconds, just until fragrant. Add the next 7 ingredients – sweet potatoes through tomatoes. Stir until well combined and peanut butter is distributed. Return chicken thighs to pot, stir, and bring to a simmer.
Cover the pot and simmer gently for one hour.
After an hour, remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle. Use two forks to shred the meat and return to stew. Add coconut milk and stir to combine. Cover and simmer 15 minutes more.
Add salt, freshly ground black pepper, and cayenne (if you like some kick) to taste. Ladle in to individual soup bowls and garnish with peanuts and cilantro.
(I skipped the garnish as the chunky peanut butter left plenty of crunch to the stew and I am not fond of cilantro)
Serves 8-10
When you make this, start at least 2 hours before plan to eat. There is not a lot of active time, but the stew needs time to simmer. If you prefer a vegetarian version of, swap in vegetable broth and perhaps kick up the spice.
I hope you all enjoy...i had my doubts right up until I tasted it...AMAZING!!!!!
-Rob
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Replies
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Dude! Thank you. This shall be consumed in my house very soon0
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yumm.. sounds delish Rob!0
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Sounds like good healthy fats to me
Will have to try this! 0 -
That sounds awesome. I'm totally going to try making it.0
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Bump0
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Sounds lovely. I have some PB2, wonder if that'd be any good in it.0
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Wow. That sounds amazing. I will be making it this week. Thanks for sharing!0
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I cant wait to make this, and no changes will be made0
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Maybe I'm missing something but hat looks healthy to me.0
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Oooh They call this Peanut Butter Soup around here... I have to try this.
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Do want!0
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Sounds interesting, I'll give it a try!0
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bump, looks amazing! 0
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bump
this sounds delish!0 -
Thank You :flowerforyou:0
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Maybe I'm missing something but hat looks healthy to me.
The amount of peanut butter and coconut milk may be a bit much for some counting their calories alone...it isn't crazy unhealthy...but not the healthiest...thats all.0 -
bump0
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Bump - would love a vegetarian version of this.0
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This looks great! I'll definitely be trying it next time chicken thighs are on sale.0
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This looks good! I may try it in the crock pot.0
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What's unhealthy about the recipe? Did you leave out something toxic? :laugh:
Seriously, this looks super yummy, and quite healthy!0 -
Mmmmmm, there's a version of this at the soup place under my work. Guess what i'm having for lunch now!!0
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bump0
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They call it Domoda... my ex-BF used to make it all the time. It puts meat on your bones!0
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Bump... sounds divineHey there! While not the HEALTHIEST option on the recipe forums...i made this for the first time tonight and it is F'ING DELICIOUS!!!! I am sure others can pull it apart and health it up...but this is exactly how I made it...and boy oh boy was it good.
2 tablespoons coconut or olive oil
2 pounds boneless, skinless chicken thighs
1 large onion
5 large garlic cloves, peeled and minced
2 large sweet potatoes, scrubbed , peeled & diced
1 quart chicken stock
1 cup chunky peanut butter
¼ teaspoon cayenne
1 28 ounce jar (or can) chopped tomatoes with juice
14 ounce can coconut milk (light or full fat)
salt and freshly ground black pepper
Heat coconut or olive oil in a large soup pot over medium heat. Add chicken thighs in a single layer and brown on both sides. You’ll want to do this in a couple of batches so they brown instead of steam. Remove chicken and set aside.
Add onions to pot; cook and stir for 3-4 minutes scraping up any browned bits of chicken. Add garlic; cook and stir about 30 seconds, just until fragrant. Add the next 7 ingredients – sweet potatoes through tomatoes. Stir until well combined and peanut butter is distributed. Return chicken thighs to pot, stir, and bring to a simmer.
Cover the pot and simmer gently for one hour.
After an hour, remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle. Use two forks to shred the meat and return to stew. Add coconut milk and stir to combine. Cover and simmer 15 minutes more.
Add salt, freshly ground black pepper, and cayenne (if you like some kick) to taste. Ladle in to individual soup bowls and garnish with peanuts and cilantro.
(I skipped the garnish as the chunky peanut butter left plenty of crunch to the stew and I am not fond of cilantro)
Serves 8-10
When you make this, start at least 2 hours before plan to eat. There is not a lot of active time, but the stew needs time to simmer. If you prefer a vegetarian version of, swap in vegetable broth and perhaps kick up the spice.
I hope you all enjoy...i had my doubts right up until I tasted it...AMAZING!!!!!
-Rob0 -
Bump!0
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Sound yummy!0
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Looks nutritious and rich to me. 0
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this looks awesome!
i loves me some coconut milk based stews!
and you didnt even swap out the thighs for breasts.
i think i love you, man.0
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