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. N
      Nandita

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    2. A
      Alaska Girl

      I loved it,I made it for a very dear friend and she was impressed

    3. J
      Jamie

      What an absolutely wonderful recipe

    4. J
      Jenn

      I love making this!

    5. J
      Judy

      So months later I finally found time to make this five minute recipe.

    6. E
      Espahan

      Mmmm lovely

    7. L
      Lindsay

      I absolutely love the simplicity of this recipe.

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