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

Directions:

1. 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.
2. 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.
3. 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.
4. Pour in the broth and stir to incorporate.
5. 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.
6. Serve hot and garnish with chopped peanuts.

*Adapted from All Recipes Magazine.