Empty My Fridge
West African Peanut Stew
Zutaten
- Olive oil3 EL
- Chicken breast · skinless1 ½ lb
- Onion · chopped1
- Ginger · peeled minced1
- Garlic · minced5 Zehen
- Sweet potato · peeled2–3
- Smoked paprika2 TL
- Cilantro · finely chopped2 TL + 1 Handvoll
- Cayenne pepper½ TL
- Peanut butter¾ Tassen
- Canned tomato · diced1 Dose
- Chicken broth6–8 Tassen
- Bay leaf2
- Chard · coarsely chopped1 Bund
- Lemon
- Salt
- Black pepper
- Peanut · roasted finely chopped⅓ Tassen
Zubereitung
- 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.
Zusammengefasst aus dem Video von Fit Men Cook. Schau es dir für die Details an.
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