African Chicken & Peanut Stew With Potatoes

This recipe was an idea that one of our modified meals specialists came up with. We were able to find peanut butter we could use that did not exceed our allowed sodium levels for our clients and it turned out incredibly well! So well, in fact, that a client called us just three days after receiving her meal to let us know how much she enjoyed it. She said it made her feel as though she was eating in a restaurant. We’re happy to share this recipe and the story behind it. We hope you enjoy it as much as our clients!

For The Stew

  • 2 tablespoons olive oil
  • 1 pound boneless and skinless chicken breast, cut into half-inch pieces
  • 1 pound boneless and skinless chicken thighs, cut into half-inch pieces
  • 3 onions, diced
  • 2 teaspoons garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons coriander, ground
  • .25 teaspoon cayenne pepper, ground
  • 1 (15-oz) can diced tomatoes, no salt added
  • 1 quart chicken broth, low sodium
  • .5 cup peanut butter
  • .5 cup roasted peanuts, dry and unsalted
  • 1 tablespoon lime juice
  • .25 cup cilantro, chopped
  • Kosher salt (to taste)
  • Black pepper (to taste)

For The Potatoes

  • 2 pounds sweet potatoes, washed and cubed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt

Preheat the oven to 400 degrees.

Place a large stockpot on the stove on medium high heat. When the stockpot is hot, add the olive oil and onions. Lightly saute the onions for one minute, then add the chicken and cook until it is browned on all sides. Add the garlic and ginger. Stir well, until the garlic and ginger are fragrant, then add the coriander and cayenne. Add the diced tomatoes and chicken broth and stir.

Bring the stew to a simmer and add the peanut butter and toasted peanuts. You may need to use a whisk to incorporate the peanut butter so it becomes smooth and helps thicken the sauce. Let simmer on low.

Toss the sweet potatoes and olive oil into a mixing bowl and toss to coat. Arrange on a baking sheet and roast 30-45 minutes or until they are golden brown and tender when pierced with a fork.

Meanwhile, continue stirring the stew. When it begins to thicken, remove it from the heat, fold in the cilantro, and taste for seasoning. Add more salt if desired.