I’m sitting here at my computer with a warm bowl of this delicious stew as the snow begins to fall! It’s the perfect way to spend a Saturday and dare I say… the stew tastes even better after sitting overnight in the fridge?! This dish may not be on your radar but I highly recommend you give in a try. It’s nutrient dense, exotic and even a bit luxurious, despite its simple appearance. Plus, you may be surprised to find you’ve already got the ingredients on hand. I tweaked the original recipe but there’s no denying the delicious combination of flavors. Let me know what you think! Enjoy!!
Ingredients: Feeds 6 – 8
- 1 1/2 lbs boneless chicken breast, cubed
- 1 tsp salt
- 1/4 tsp black pepper
- 3 tbsp peanut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 tsp dried cilantro
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 4 cups low sodium chicken stock
- 1, 15oz can diced tomatoes with juice
- 2 med sweet potatoes, chunked (approx. 2 cups)
- 1 red bell pepper, seeded and chopped
- 1/2 bunch of Lacinto kale, chopped (approx. 3 cups)
- 1/3 cup peanut butter
- chopped peanuts as garnish
- Heat 1/2 the peanut oil over medium heat in a large enamel coated cast iron pot. Meanwhile, season chicken with half the salt and the pepper.
- Once oil is heated, add the chicken to the pot and cook 4 – 6 minutes, turning once, until no longer pink. Remove chicken with a slotted spoon and set aside.
- Add remaining oil to the pot. Once heated, add the onion and cook until they begin to soften. Add the seasonings and the remaining salt and stir.
- Pour in the broth and stir to incorporate.
- Add the tomatoes, sweet potatoes, red pepper and kale. Bring to a boil, then reduce heat. Allow stew to simmer partially covered for approximately 20 minutes or until potatoes are tender. Add chicken back to the pot, return to a boil and stir in the peanut butter. Allow stew to cook an additional 3 – 5 minutes until chicken is cooked through.
- Serve hot and garnish with chopped peanuts.
*Adapted from All Recipes Magazine.