Logan Lafferty, our modified meals specialist, came up with this recipe… and it’s a hit! Just a few days after we made it for the first time, a client called to let us know much she enjoyed it, and how it made her feel as though she was eating in a restaurant. I hope you enjoy it as much as she did!
African Chicken and Peanut Stew with Sweet Potatoes
- 2 tablespoons olive oil
- 3 onions, diced
- 1 pound boneless, skinless chicken breasts, cut into half-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into half-inch pieces
- 2 teaspoons garlic, minced
- 1 tablespoon ginger, peeled and minced
- 2 tablespoons coriander, ground
- 1/4 teaspoon cayenne pepper, ground
- 1 (15 oz) can diced tomatoes
- 1 quart chicken broth or stock
- 3/4 cup peanut butter
- 3/4 cup dry, unsalted, roasted peanuts
- 1 tablespoon lime juice
- Kosher salt and black pepper, to taste
- 1/4 cup cilantro, chopped
- 2 pounds sweet potatoes, washed and cubed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
Preheat the oven to 400 degrees.
Place a large stock pot on the stove over medium-high heat. Once it’s hot, add the olive oil, then add the onions. Lightly saute onions for one minute, then add the chicken. Once chicken is browned on all sides, add the garlic and ginger and stir until fragrant. Add the coriander and cayenne pepper, stir well, then add the diced tomatoes and chicken broth.
Bring the stew to a simmer, then add the peanut butter and roasted peanuts. You may need to use a whisk to incorporate the peanut butter so that it becomes smooth and helps thicken the stew. Let simmer on low, stirring occasionally.
While the stew simmers, toss the sweet potatoes with the olive oil and salt, then spread onto a baking sheet and place in the oven. Roast until they start to turn golden brown and have a fork-tender consistency, about 30-45 minutes.
When the potatoes are finished and the stew has thickened, remove it from heat and season with lime juice, salt, pepper, and cilantro. Be sure to taste it before adding salt, as the peanut butter will add some saltiness to the flavor. Serve the stew over the sweet potatoes and enjoy!
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.