African Peanut Stew with Chicken and Sweet Potatoes
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves 4
Ingredients:
For the Stew:
2 tablespoons vegetable oil
1 cup diced onions
2 cups peeled and diced sweet potatoes
1 tablespoon minced fresh ginger
2 garlic cloves, peeled and minced
6 ounces tomato paste
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. salt
1/4. tsp. cayenne pepper
4 cups chicken stock
1/2 cup peanut butter
3 cups cooked shredded chicken
For Serving:
Cooked rice
Fresh cilantro, roughly chopped
Sliced peppers (either hot or mild)
Peanuts
Instructions:
Warm the vegetable oil in a large pot over medium-high heat. Add the onions and sweet potatoes and cook for 5 minutes, stirring occasionally. Add the ginger, garlic, tomato paste and spices. Cook for 2 minutes, stirring constantly. Add the chicken stock and peanut butter. Bring the stew to a low boil. Cook, uncovered, for 10 minutes, stirring occasionally to prevent the stew from scorching at the bottom and to help incorporate the peanut butter. Stir in the shredded chicken. Remove the stew from the heat and set aside.
The stew can be served alone. Or you can ladle it over warm rice. Top with fresh cilantro, peppers and peanuts. Enjoy immediately.
Leftovers can be store in an airtight container in your refrigerator for 2-3 days.
From floatingkitchen.net