West African

Incredible Peanut Stew

By An Edible Mosaic

Prep Time:  25 min

Vegetable oil Boneless skinless chicken thighs Onion, garlic, ginger & tomatoes Creamy peanut butter Tomato paste Chicken stock Sweet potato & carrot Salt, coriander, cumin, paprika, cayenne pepper, cinnamon & black pepper Okra & lemon juice

Cook Time:  45 min

Ingredients

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This recipe is easy to customize to suit your tastes, and it's also easy to make vegan! Check out the full recipe for more information.

Pro tip

Step 1

Add the oil to a 5-quart Dutch oven over medium-high to high heat. Once hot, add the chicken and sear (let it cook for 2 minutes before stirring), and then cook another 1 minute.

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Step 2

Stir in the onion, garlic, and ginger, and cook 2 minutes, stirring occasionally. Add the tomato and cook 3 minutes more, stirring occasionally.

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Step 3

Stir in the peanut butter and tomato paste until it’s mixed in.

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Step 4

Add the chicken stock, sweet potato, carrot, and spices. Bring up to a boil, and then cover the pot and gently boil 20 minutes, turning the heat down as necessary, stirring occasionally.

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Step 5

Stir in the okra. Bring back up to a boil, and then cover the pot and simmer 10 minutes, turning the heat down as necessary, and stirring occasionally. Turn off the heat and stir in the lemon juice.

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Peanut stew is hearty and nutritious with layers of flavor and tons of vegetables!