African Peanut Butter Stew
Flavors influenced by Africa.
A one-dish meal with subtle peanut and curry flavors.
- 2 tablespoons roasted peanut oil
- 1 large onion, chopped (1 3/4 cups)
- 2 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 (14 1/2 ounce) can chicken broth
- 1 (6 ounce) can tomato paste
- 1/2 cup creamy peanut butter
- 4 large carrots, cut into 1-inch pieces
- 3 bell peppers, green, red and yellow, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
- 3 sweet potatoes, peeled, cut into 1-inch pieces (about 6 cups)
- 1 (10 ounce) package couscous
Heat oil in heavy saucepan. Stir in onion, cook over medium heat until translucent. Stir in chicken, 1/2 teaspoon salt and 1/4 teaspoon black pepper; continue to cook, stirring occasionally, until outside is browned. Stir in chicken broth, tomato paste, peanut butter, carrots, bell peppers, curry powder, red pepper flakes, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce heat; simmer, covered, stirring occasionally, 30 minutes. Stir in sweet potatoes and continue to cook until potatoes are tender and chicken is no longer pink (about 30 minutes). Meanwhile, prepare couscous according to package directions using 1 teaspoon salt. Serve stew over hot couscous.
Amount: 8(1 1/2 cup) servings.
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