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. C
      Christel

      What a wonderful inspiration!

    2. L
      Lydia

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    3. s
      susan briscoe

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

    4. M
      Marilyn

      I made this tonight for my kids. They loved it. It was very easy.

    5. R
      Roberta

      This looks like an easy recipe and healthy, too.

    6. j
      joy

      Excellent dish!

    7. T
      Tomoko Negishi

      I used your recipe as a starting point and then added a few of my own things.

    8. s
      sierra

      It's very tasty and very easy to cook,

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