African Chicken and Peanut Stew

• Meat

  • 4 Chicken breasts

• Produce

  • 1 Bay leaf
  • 2 Chilli peppers, red
  • 1 tbsp Coriander, ground
  • 1 Coriander/cilantro, Fresh
  • 2 cloves Garlic
  • 1 Garlicky kale
  • 1 thumb-sized piece Ginger
  • 1 Onion, large
  • 1 cup Peanuts
  • 1 Peanuts, Toasted
  • 1 Sweet potato, large

• Canned Goods

  • 480 ml Chicken or vegetable stock

• Condiments

  • 150 g Peanut butter, smooth

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Cayenne pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

• Other

  • 1 X 400g (14oz can chopped tomatoes

Found on kitchensanctuary.com

Description

Ingredients

• 1 + ½ tbsp vegetable oil
• 1 large onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 thumb-sized piece of ginger, peeled and minced
• ¼ tsp salt
• ½ tsp black pepper
• 1 tsp cayenne pepper (optional)
• 1 tbsp ground coriander
• 2 red chilli peppers, finely chopped
• 1 bay leaf
• 4 chicken breasts, chopped into bite-size chunks
• 150g (1/2 cup plus 1 tbsp) smooth peanut butter
• 480ml (2 cups) chicken or vegetable stock (use bouillon for gluten free)
• 1 x 400g (14oz) can chopped tomatoes
• 1 large sweet potato, peeled and chopped into bite-size chunks
• 1 cup roughly chopped peanuts
• To Serve:
• Boiled rice
• Fresh coriander/cilantro
• Toasted peanuts*
• Garlicky kale**

Directions

• Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften. Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
• Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
• Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
• After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
• Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).