African Peanut & Sweet Potato Stew
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 white onion, chopped
  • 6 cloves garlic, minced
  • 1.5 tablespoons ginger, minced
  • 1 chilli, finely chopped
  • ½ teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 6 cups vegetable stock
  • 1 400g can diced tomatoes
  • ¾ cup chunky peanut butter (organic - no additives)
  • 3 small sweet potatoes, peeled and diced
  • 4 organic chicken thighs, skin removed
  • 1 cup rice, cooked
  • 2 large handfuls kale, remove ribs and chop
Directions
  1. Add chicken to a large pot with 1.5 tablespoons of coconut oil and fry for a couple of minutes to brown the chicken a little on each side. Remove from the pot and set aside
  2. Add onion, garlic and ginger to large pot and fry for approx 8 minutes until the onion starts to soften and turn translucent
  3. Add chilli, cayenne pepper and cumin to pot, mix well and cook for a further two minutes while stirring
  4. Add vegetable stock, tinned tomatoes and peanut butter to the pot and stir well. Bring the liquid to the boil and then turn to a simmer
  5. Add sweet potatoes and chicken to the pot and simmer for 45 minutes
  6. While the stew is simmering cook the rice until tender, strain and set aside
  7. Remove chicken from the pot, allow to cool enough for you to shred the chicken off the bone
  8. Add the rice and kale and simmer for a further 15 minutes
  9. Add chicken back to the pot and stir
  10. Serve hot and garish with fresh coriander
Recipe by at https://www.caseyjade.com/african-peanut-sweet-potato-stew/