Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 lb fresh spinach, washed and chopped
- 1/4 cup peanut butter
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
3. Add the cumin, coriander, paprika, cayenne pepper, salt, and black pepper to the pot and stir to combine.
4. Pour in the chicken broth and diced tomatoes with their juice. Add the chickpeas and stir to combine.
5. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low and let the stew simmer for 20-25 minutes, or until the chicken is cooked through.
6. Add the chopped spinach to the pot and stir until wilted, about 2-3 minutes.
7. In a small bowl, whisk together the peanut butter, cilantro, and lime juice. Add the mixture to the pot and stir until well combined.
8. Serve the stew hot, garnished with additional cilantro and chopped peanuts, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 22g
Protein: 44g
Sodium: 980mg
Sugar: 6g
Fiber: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Fresh spinach can be substituted with frozen spinach.
- Peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add diced sweet potatoes or butternut squash to the stew for extra sweetness and texture.
- Use different spices such as turmeric, cinnamon, or cardamom for a different flavor profile.
- Add a can of coconut milk for a creamier stew.
Tips and tricks:
- Cut the chicken into bite-sized pieces for quicker cooking time.
- Use a wooden spoon or spatula to stir the stew to prevent the chicken from falling apart.
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped peanuts and cilantro on top.
Garnishes:
Chopped peanuts and cilantro
Pairings:
Serve the stew with rice, quinoa, or crusty bread.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
African-style stews are popular in many parts of Africa, and often feature a combination of meat, vegetables, and spices.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the stew hot with a side of rice or bread.
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