West African Chicken and Peanut Stew

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  • ziggyc
    ziggyc Posts: 191 Member
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  • bellesouth18
    bellesouth18 Posts: 1,069 Member
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    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

    Thanks for the recipe! I'll definitely be cooking this soon. Sounds like something my husband especially would enjoy. I used to work with a guy from Kenya, who cooked a chicken stew that was out of this world. If this is half as good, I'm in!
  • mindygeske
    mindygeske Posts: 120 Member
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    Yum!!!
  • BaoCat
    BaoCat Posts: 42
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    You could lighten it up with 1/2 the coconut milk and 1/2 the peanut butter, thin with unsweetened almond milk.
    Also, I've seen (but not tried in a recipe) powdered peanut, sort of the unbutter which might work.

    ^^ this

    I've done a variation of this with part peanut flour and part peanut butter. I think it works well as long as you don't totally negate the peanut butter. Wish I could find the variant I did, but I think it was down to 1/3 or 1/4 c of actual peanut butter, the bulk of the peanut flavor came from protein plus peanut flour.

    It really is a wonderful and FILLING stoup.
  • Sociologist2013
    Sociologist2013 Posts: 22 Member
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    OMG! It is simmering now but I couldnt wait to taste thd broth.....yummy! I cant wait til the coconut milk goes in. Tempted to tell my family its diet food not to eat it:-)
  • robinmmurphy3
    robinmmurphy3 Posts: 65 Member
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  • Blokeypoo
    Blokeypoo Posts: 274 Member
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    bump here too!
  • writergeek313
    writergeek313 Posts: 390 Member
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    I made a pot of this tonight for my lunches this week. It fits great into an afternoon of meal prep. While it was simmering for an hour, I had time to make a second meal. Tomatoes, peanut butter, and coconut milk don't add up to the most appetizing color, but it tastes great!
  • RaspberryKeytoneBoondoggle
    RaspberryKeytoneBoondoggle Posts: 1,349 Member
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    Yum!!! You really can't go wrong with peanut butter and cayenne:)
  • pennypuffkin
    pennypuffkin Posts: 41 Member
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    Ooo, this sounds awesome!
  • misschoppo
    misschoppo Posts: 463 Member
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    have to try this one :D thanks for posting
  • stuartme123
    stuartme123 Posts: 210 Member
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  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
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    yum this sounds good !!!!
    thanks for sharing
  • Mangopickle
    Mangopickle Posts: 1,509 Member
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    Sounds lovely. I have some PB2, wonder if that'd be any good in it.
    I bet it would be perfect, all the flavor and half the calories. I also have coconut milk powder which would cut the fat more but keep the flavor high. So going to make this!!
  • Mangopickle
    Mangopickle Posts: 1,509 Member
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    I am going to substitute winter melon for the sweet potato and use pb2 and coconut milk powder. I bet I can cut the cals and carbs in half. Nom, nom, getting hungry now!
  • plumsparkle
    plumsparkle Posts: 203 Member
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  • Kenazwa
    Kenazwa Posts: 278 Member
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    Interesting. I make a dish with the same name on a semi-regular basis, but my recipe is quite different and doesn't include coconut milk or tomatoes.
  • mollywhippet
    mollywhippet Posts: 1,890 Member
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    Bump

    I think I'll try it in the crock pot.

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