Description
A hearty and comforting West African Peanut Stew that combines tender chicken, sweet potatoes, and black-eyed peas in a rich, nutty sauce.
Ingredients
1 pound boneless skinless chicken breasts cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil divided
1 medium onion thinly sliced
6 garlic cloves minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1–1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice optional
Instructions
- Season the chicken cubes with salt and pepper.
- In a large pot, heat 2 teaspoons of canola oil over medium heat and add the chicken, cooking until browned. Remove and set aside.
- In the same pot, add the remaining oil, onions, garlic, and ginger. Sauté until the onions are translucent.
- Stir in the black-eyed peas, crushed tomatoes, sweet potato, chicken broth, peanut butter, 1 teaspoon thyme, and cayenne pepper.
- Return the chicken to the pot, bring to a boil, then reduce heat and simmer for about 30 minutes, or until sweet potatoes are tender.
- Serve hot, over brown rice if desired, and garnish with remaining thyme.
Notes
Feel free to adjust the spiciness by adding more or less cayenne pepper. This stew also tastes great the next day after flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 55 mg
Keywords: West African Peanut Stew, chicken stew, peanut butter stew, black-eyed peas, sweet potato stew