Author Pam - For the Love of Cooking / Original by Simply Recipes
Equipment
Large Dutch Oven with a Lid
Ingredients
Chicken Peanut Stew:
2lbschicken legs or thighs, bone-in & skin on
2tbspvegetable oil
1yellow onion, diced
3-inchpiece of ginger, peeled & minced
8cloves of garlic, minced
1tbspdried coriander
1tspcayenne
2½lbssweet potatoes, peeled & cut into chunks
1(15 oz)can of crushed tomatoes
1quartof chicken broth
1cupcreamy peanut butter
1cuproasted peanuts, crushed
Sea salt and freshly cracked pepper, to taste
For Serving:
Steamed rice
Fresh cilantro, chopped
Lime wedges
Roasted peanuts, crushed
Instructions
Heat the oil in a large Dutch oven over medium-high heat. Season the chicken with sea salt and freshly cracked pepper, to taste.
Add the chicken to the Dutch oven and brown the pieces on all sides. Remove and set on a plate.
Add a bit more vegetable oil to the Dutch oven if needed then add the onion and cook, stirring occasionally, for 3-4 minutes, until softened.
Add the ginger, garlic, coriander, and cayenne and cook, stirring constantly, for 1 minute.
Add the sweet potatoes; stir well.
Add the chicken broth, crushed tomatoes, peanut butter, roasted peanuts, sea salt, and freshly cracked pepper, to taste; mix until combined very well.
Return the chicken and any juices back to the Dutch oven and mix well. Cover and simmer for 60 minutes.
Stir in the chopped kale, cover with a lid, and continue to simmer for 30 minutes.
Remove the chicken from the stew and set it aside to cool. Remove and discard the skin and bones then chop the cooked chicken into bite-sized pieces and return it to the stew. Taste and re-season with sea salt, freshly cracked pepper, or cayenne pepper, to taste.
Serve with rice, fresh cilantro, and lime wedges. Enjoy.