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
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
Add onion, garlic and ginger to large pot and fry for approx 8 minutes until the onion starts to soften and turn translucent
Add chilli, cayenne pepper and cumin to pot, mix well and cook for a further two minutes while stirring
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
Add sweet potatoes and chicken to the pot and simmer for 45 minutes
While the stew is simmering cook the rice until tender, strain and set aside
Remove chicken from the pot, allow to cool enough for you to shred the chicken off the bone
Add the rice and kale and simmer for a further 15 minutes
Add chicken back to the pot and stir
Serve hot and garish with fresh coriander
Recipe by at https://www.caseyjade.com/african-peanut-sweet-potato-stew/