West African Style Chicken Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is a delicious easy recipe made with chicken thighs I serve it on a bed of mashed sweet potatoes Ingredients:
6-8 boneless,skinless chicken thighs |
2 tbls olive oil |
1 medium onion finely chopped |
2 cloves garlic minced |
2 medium zucchini sliced |
2 cups chicken broth |
1 6 oz can tomato paste |
salt to taste |
1/2 tsp ground cumin |
1 tsp curry powder |
1 tsp smoked paprika |
1/2 cup natural peanut butter, no salt added |
3 large sweet potatoes, peeled and cut into chunks |
2 tbs butter |
1/2 cup finely chopped peanuts |
Directions:
1. Boil sweet potatoes in salted water until tender,drain and mash with 2 tbs butter and keep warm
2. In a 3 quart dutch oven brown chicken in olive oil and set aside
3. Saute onion and garlic in remaining drippings until translucent
4. Add chicken broth ,tomato paste, curry powder, cumin and paprika mix and bring to a boil over medium high heat
5. Add zucchini,and chicken thighs turn heat to low, cover and simmer for 45 minutes to 1 hour until chicken is tender.
6. Take off heat and stir in peanut butter until melted and combined, put back on low heat until heated through
7. Serve on a bed of mashed sweet potatoes and garnish with chopped peanuts
|
|