Peanut Chicken Stew

Peanut Chicken Stew
Servings: 8 to 10 Yield: servings


Peanut Chicken Stew
  • 3 cups chopped cooked chicken
  • 1 1/2 cups natural peanut butter
  • 1 (28-ounce) can diced tomatoes, drained, or 3 1/2 cups diced fresh tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon cayenne pepper
  • 1 quart Sweet Potato Broth
  • Salt
  • 1/2 cup chopped roasted unsalted peanuts
Sweet Potato Broth
  • 1 medium onion, sliced
  • 3 celery stalks, chopped
  • 1 carrot, chopped
  • Olive oil
  • 1 large sweet potato
  • 5 whole cloves
  • Salt and pepper

Make It

Peanut Chicken Stew

1. Put the chicken, peanut butter, tomatoes, curry powder, and cayenne in a medium pot and pour in the sweet potato broth. Season with salt to taste. Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, 20 minutes.

2. Ladle the stew into bowls and serve, sprinkling the chopped nuts over the top as a garnish.

Sweet Potato Broth

3. In a large stockpot, saute the onion, celery, and carrot in a tablespoon or so of olive oil -- just enough to cover the bottom of your pot -- over low heat. Meanwhile, peel and quarter the sweet potato. When the onion has softened, after about 8 minutes, add the sweet potato to the pot along with 6 cups of water, the cloves, and a little salt and pepper. Bring to a boil, then lower the heat and simmer until the sweet potato is completely soft, about 30 minutes.

4. Fish out the cloves, then puree the mixture in a blender or food processor, or if you're working without fancy tools, by mashing the sweet potato into the side of the pot with a wooden spoon and stirring. If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months.