African Chicken Peanut Stew Recipe

Ingredients

• Peanuts

  All types, dry-roasted, without salt

  1 cup or 146g

• Coriander seed

  Spices

  1 tbsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Ginger root

  Raw

  3 cup slices or 288g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peanut butter

  Smooth style, without salt

  1 cup or 258g

• Garlic

  Raw

  6 cloves, minced or 18g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Salt

  Table

  1 dash or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Chicken leg

  Broilers or fryers, meat and skin, raw

  8 leg, bone removed or 1.34kg

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

Directions

1. Coarsely slice the onion, mince the ginger, and chop the garlic. Peel and cube the sweet potatoes, and chop the cilantro.
2. Heat the oil in a large pot over medium-high heat. Salt the chicken, pat dry, and brown in batches. Set aside when browned.
3. Sauté the onions for 3-4 minutes, scraping the pot. Add ginger and garlic, sauté for 1-2 minutes, then add sweet potatoes and combine.
4. Add chicken, broth, tomatoes, peanut butter, peanuts, coriander, and cayenne. Simmer covered for 90 minutes, checking after an hour.
5. Remove chicken, cool, and shred. Discard skin if desired. Return meat to pot, adjust seasonings, and add black pepper to taste.
6. Stir in cilantro and serve alone or with steamed rice.