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West African Peanut Stew #shorts #peanut #stew #african #africanfood #food #foodie #recipe #cooking
Ingredients
- Olive oil3 tbsp
- Chicken breast · skinless1 ½ lb
- Onion · chopped1
- Ginger · peeled minced1
- Garlic · minced5 cloves
- Sweet potato · peeled2–3
- Smoked paprika2 tsp
- Cilantro · finely chopped2 tsp + 1 handful
- Cayenne pepper½ tsp
- Peanut butter¾ cups
- Tomato · canned diced1 can
- Chicken broth6–8 cups
- Bay leaf2
- Chard · coarsely chopped1 bunch
- Lemon
- Salt
- Black pepper
- Peanut · roasted finely chopped⅓ cups
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Heat a large Dutch oven over medium heat with half the oil. Brown the chicken 2-3 minutes per side, then set it aside.
- Add the remaining oil, onion, ginger and garlic and sauté 4-5 minutes until the onion is translucent.
- Add the sweet potatoes and the spices and cook 2-3 minutes more.
- Add the peanut butter, tomatoes, chicken broth, the chicken breasts and the bay leaves.
- Cook until the chicken is fork-tender, about one hour. Remove the chicken and shred it with two forks.
- Once the stew reaches a boil, reduce to a simmer and cover with a lid.
- Return the shredded chicken and the kale to the pot and cook 10-15 minutes more. If the stew gets too thick, add a splash of water or leftover broth.
- Season to taste, then stir in the cilantro and lemon juice. Serve topped with more cilantro and peanuts.
Summarized from Fit Men Cook's video. Watch it for the details.
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