I love traveling and trying out new restaurants and foods. Awhile back, I had this wonderful peanut stew while in Madison, WI.
It combines many flavors I love, including curry, peanut sauce, and warm, African spices.
Lately, I’ve been loving soups with cinnamon in them – it just adds this extra layer of depth and warmth that’s so amazing this time of year – and I remembered that delicious peanut stew I’d had on that chilly night in Wisconsin so decided to attempt it myself.
While not exactly the same, this peanut stew definitely hit the spot and left me with a very full, happy stomach 🙂
African Chicken Peanut Stew
Serves: 4 Estimated Time: ~45 min
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 thumb size knob of fresh finger, peeled and minced
- 1 medium sweet potato, diced
- 3 C fresh spinach
- 1 red bell pepper, diced
- 1 serrano chile, seeded and diced
- 1 14.5 oz can fire roasted tomatoes
- 2 chicken breasts, approx. 1 lb, cubed
- 1 T coconut oil
- 1/3 C natural peanut butter (or other natural nut butter such as SunButter)
- 1 C light coconut milk
- 1 C reduced sodium chicken stock
- 1 T ground coriander
- 1 t cayenne pepper
- 1 T curry powder
- 1 T chili powder
- 1 cinnamon stick
- Salt and freshly ground pepper to taste
- Fresh cilantro and reduced sodium, dry roasted peanuts for garnish
- 1/4 C cooked basmati rice for serving, optional
- Heat the coconut oil in a large stock pot. Add the onion and sweet potato and saute for a few minutes on medium-low heat. Add the garlic and ginger and continue to saute for another 1-2 minutes.
- Add chicken and spices ( coriander, cayenne, chili powder, curry), and saute for another 5 minutes.
- Add canned tomatoes, chicken stock, coconut milk, nut butter, cinnamon stick, and diced serrano. Stir to combine and reduce heat to low, cover, and let simmer 10-15 minutes.
- Add red bell pepper and spinach and allow to simmer another 5-10 minutes.
- Serve over rice, if desired, and top with fresh cilantro and roasted peanuts
Estimated Nutrition Info: 546 total cal, 40 g carb, 43 g protein, 24 g fat (with rice)