Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) chicken broth
- 1/2 cup creamy peanut butter
- 1 sweet potato, peeled and cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, paprika, cayenne pepper, salt, and black pepper and cook for 1 minute, stirring constantly.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Add the diced tomatoes, chicken broth, and peanut butter and stir until well combined.
6. Add the sweet potato and red bell pepper and bring the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 30 minutes, or until the sweet potato is tender and the chicken is cooked through.
8. Stir in the cilantro and roasted peanuts.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 28g
Sodium: 700mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Creamy peanut butter can be substituted with crunchy peanut butter or almond butter.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
Variations:
- Add 1 cup of cooked rice to the stew to make it heartier.
- Add 1 can of chickpeas for extra protein and fiber.
- Add 1 tablespoon of curry powder for a different flavor profile.
- Use coconut milk instead of chicken broth for a creamier texture.
Tips and tricks:
- Use a wooden spoon or spatula to stir the stew to prevent the peanut butter from sticking to the bottom of the pot.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in a bowl with a sprinkle of chopped cilantro and roasted peanuts on top.
Garnishes:
Chopped cilantro and roasted peanuts
Pairings:
- Serve the stew with a side of crusty bread or naan.
- Pair the stew with a salad of mixed greens and a vinaigrette dressing.
Suggested side dishes:
- Crusty bread or naan
- Salad of mixed greens with a vinaigrette dressing
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken it up.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
- Reheat the stew to an internal temperature of 165°F before serving.
Food history:
African-style chicken and peanut stew is a popular dish in West African cuisine. It is often made with a combination of chicken, vegetables, and peanuts, which are a staple ingredient in many African countries.
Flavor profiles:
The stew has a rich and creamy texture from the peanut butter and a slightly spicy flavor from the cayenne pepper. The sweet potato adds a touch of sweetness, while the red bell pepper adds a slight crunch.
Serving suggestions:
Serve the stew as a main dish for dinner or as a hearty lunch. It is also a great dish to serve at a potluck or dinner party.
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Region: West African