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African Chicken PB Stew
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African Chicken PB Stew

African Chicken PB Stew

I know it's one, a crazy ass sounding combo - that tastes effing delicious. Plus it's all made in one pan and in only about 30 minutes start to finish. So why the hell not?

Serves 4-5

Ingredients

  • Olive oil
  • 1.5 pound boneless, skinless chicken thighs 2 tablespoonsolive oil
  • Kosher salt & coarse ground black pepper
  • 1 1/2 cups sweet potatoes, cut into a 1/2’’ diced
  • 1 yellow onion, diced
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1.5 cups chicken stock
  • 15 ounce can diced tomatoes
  • 1 cup smooth peanut butter

For serving:white rice, crushed peanuts and chopped cilantro

Directions

  1. Put a couple tablespoons of oil in a large pan over medium high heat
  2. Season both sides of chicken with salt & pepper, then put in the pan smooth side down - sear about 3 minutes or until golden, flip and cook another minute or 2 then remove
  3. Add a bit more oil to the pan, then put in the sweet potato & onion - cook, stirring often about 3 minutes or just until beginning to soften
  4. If dry, add a little more oil then the ginger & garlic and stir until fragrant - less than a minute
  5. Add the coriander, paprika, cumin and cayenne stirring well as you go
  6. When the spices are fully mixed in, put in the stock, tomatoes and peanut butter - stir well until everything is beautifully combined, bring to a simmer, add the chicken & cover and cook 15-20 minutes or until chicken is done - approximately 180 for thighs
  7. Serve with white rice and topped with crushed peanuts & cilantro

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