West African Chicken and Peanut Stew

robjenga
robjenga Posts: 175 Member
in Recipes
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
«1

Replies

  • SunofaBeach14
    SunofaBeach14 Posts: 4,899 Member
    Dude! Thank you. This shall be consumed in my house very soon
  • LishLash79
    LishLash79 Posts: 562 Member
    yumm.. sounds delish Rob!
  • robjenga
    robjenga Posts: 175 Member
    1544347_10152200963293764_304961708_n.jpg
  • DragonflyF15
    DragonflyF15 Posts: 437 Member
    Sounds like good healthy fats to me :) Will have to try this!
  • KristinaB83
    KristinaB83 Posts: 440 Member
    That sounds awesome. I'm totally going to try making it.
  • judychicken
    judychicken Posts: 937 Member
    Bump
  • mockchoc
    mockchoc Posts: 6,573 Member
    Sounds lovely. I have some PB2, wonder if that'd be any good in it.
  • parys1
    parys1 Posts: 2,072 Member
    Wow. That sounds amazing. I will be making it this week. Thanks for sharing!
  • krazyforyou
    krazyforyou Posts: 1,428 Member
    I cant wait to make this, and no changes will be made
  • Frank_Just_Frank
    Frank_Just_Frank Posts: 454 Member
    Maybe I'm missing something but hat looks healthy to me.
  • randomtai
    randomtai Posts: 9,003 Member
    Oooh They call this Peanut Butter Soup around here... I have to try this. :D
  • Achrya
    Achrya Posts: 16,913 Member
    Do want!
  • Oh_Em_Jayyy
    Oh_Em_Jayyy Posts: 56 Member
    Sounds interesting, I'll give it a try!
  • sc193usa
    sc193usa Posts: 20 Member
    bump, looks amazing! :)
  • AllonsYtotheTardis
    AllonsYtotheTardis Posts: 16,947 Member
    bump

    this sounds delish!
  • ssaraj43
    ssaraj43 Posts: 575 Member
    Thank You :flowerforyou:
  • robjenga
    robjenga Posts: 175 Member
    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.
  • robjenga
    robjenga Posts: 175 Member
    bump
  • The_Raspberry
    The_Raspberry Posts: 84 Member
    Bump - would love a vegetarian version of this.
  • writergeek313
    writergeek313 Posts: 390 Member
    This looks great! I'll definitely be trying it next time chicken thighs are on sale.
  • chubby_checkers
    chubby_checkers Posts: 2,352 Member
    This looks good! I may try it in the crock pot.
  • WendyTerry420
    WendyTerry420 Posts: 13,274 Member
    What's unhealthy about the recipe? Did you leave out something toxic? :laugh:


    Seriously, this looks super yummy, and quite healthy!
  • nicola1141
    nicola1141 Posts: 613 Member
    Mmmmmm, there's a version of this at the soup place under my work. Guess what i'm having for lunch now!!
  • elka67
    elka67 Posts: 268 Member
    bump
  • willdb76
    willdb76 Posts: 41
    They call it Domoda... my ex-BF used to make it all the time. It puts meat on your bones!
  • kellyallday
    kellyallday Posts: 137 Member
    Bump... sounds divine
    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
  • jenillawafer
    jenillawafer Posts: 426 Member
    Bump!
  • MizMimi111
    MizMimi111 Posts: 244 Member
    Sound yummy!
  • wheird
    wheird Posts: 7,963 Member
    Looks nutritious and rich to me. :)
  • skullshank
    skullshank Posts: 4,323 Member
    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.

Categories