Nicky's Kitchen SanctuaryChicken, Sweet Potato and Peanut Stew Recipe
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Ingredients
Serves 6- 1 bay leaf
- 1 large onion (peeled and diced)
- 1 large sweet potato (or 2 medium ones, (roughly 400g/14oz in total), peeled and chopped into bite-size chunks)
- 1 tbsp ground coriander
- 1 tsp cayenne pepper (See notes on heat level)
- 1 tsp minced ginger
- 2 cloves garlic (peeled and minced)
- 400 g (14 oz) can chopped tomatoes
- fresh coriander/cilantro
- garlicky kale**
- 110 g (1 cup) roughly chopped peanuts
- 150 g (1/2 cup + 1 tbsp) smooth peanut butter
- 4 chicken breasts (chopped into bite-size chunks (approx 600g or 1.3lbs))
- 480 ml (2 cups) chicken or vegetable stock
- toasted peanuts*
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 red chilli peppers (finely chopped)
- boiled rice
- 1 1/2 tbsp oil
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Steps
- Step 1
Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until it start sto soften.
- Step 2
Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
- Step 3
Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
- Step 4
Stir in the peanut butter, stock, tinned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
- Step 5
After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
- Step 6
Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).
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Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until it start sto soften.
Source: Nicky's Kitchen Sanctuary
