There is nothing a spoonful of Peanut butter can’t fix and honestly if anyone tells you that you’re putting too much peanut butter on your bread, stop talking to them! We don’t need that kind of negativity in our lives.
My love for chicken inspired me to come up with this hearty sweet potato chicken in peanut stew.
Apart from being enjoyed as a snack or transformed into peanut butter, Groundnuts have been a source of food especially in Africa for many centuries. Its most common use was to enhance flavors in food and thickening of stews and sauces. Groundnuts can also be prepared as a meal on their own, reminding me of the days when my mum used to prepare for us peanut stew that went down amazingly well with rice and veggies. It was my first time to try out this recipe and I have never looked back since.
I was actually just going to prepare chicken in peanut sauce but I had some sweet potatoes that had been lying around and said to myself, why not incorporate them? Well! The 3 were a match made in heaven.
I loved the creaminess and the nutty flavor from the peanuts that balanced well with the sweet earthy flavor of sweet potatoes. The 3 combined perfectly together and no flavor was overwhelming the other as they all complemented each other to elevate my simple dish into something worth drooling over.
This meal requires little prep time using the most basic of ingredients in your pantry i.e. Salt, tomatoes and onions. Nothing fancy, just simple fresh ingredients.
I threw in one habanero Chilli for some heat and flavor but this is totally optional. I also opted to use chicken thighs for my recipe since that’s what I had readily available and not only is it my favorite part of the bird but it’s almost impossible to overcook and packs more flavor that the breast.
I toyed around with the idea of adding in some coconut milk or cream but couldn’t find any in my refrigerator and I don’t know maybe it was a blessing in disguise
The only work when preparing this stew is actually in peeling and chopping up the sweet potatoes alongside your onions and tomatoes
I prefer chopping my sweet potatoes into bite size chunks for convenience when eating and also to reduce the cooking time needed
I cant emphasize more on the role played by tomatoes in this dish. They are crucial in uplifting the flavor profile, so be sure to use the freshest of tomatoes you can get. The sweetness and acidity from the tomatoes are what will balance the creamy and nutty nature of this dish.
If you don’t have groundnuts, one can always use peanut butter but I went with whole roasted groundnuts which I pulsed in my blender to make a fine powder. I do prefer this to regular peanut butter because it’s not only cheaper but most peanut butter brands in the market are full of sugar and added fatty oils!
So yeah, my version is a whole lot healthier as well.
Another key step to never miss is in the browning of the chicken before it goes into the stew. It adds an extra crisp layer of flavor to the skin while protecting the inside, ensuring it stays moist and juicy throughout the cooking process. Also searing your meats before adding them in soups or sauces allows them to develop color and where there is color,there is flavor
Apart from adding flavor to the dish, both the peanuts and the sweet potatoes act as a thickening agent and your soup will be saucy and hearty to say but the least.
This meal pairs perfect with rice, chapati or any other sides you may fancy.
This is a meal not only packed in flavor but in nutrients as well. Kids will love it too and is bound to give all the raves at the dinner table.
- 1 kg chicken thighs
- 1 cup roasted groundnuts
- 4 ripe tomatoes
- 2 red onions
- 1 habanero Chilli
- 2 cups sweet potatoes
- 1 bunch coriander
- Salt & pepper to taste
- Pulse your peanuts in a blender or food processor to form a fine powder
- Peel your sweet potatoes and chop them into sizable cubes for easy cooking.
- Chop your tomatoes, onions & coriander and set aside.
- Wash the chicken thighs clean and pat dry.
- Season your chicken with salt and pepper as you prepare to brown both sides on a heated pan over medium high heat for around 5 to 6 minutes.
- In separate pot, heat 2 tablespoons of oil then add your onions and stir until translucent and fragrant. Add in the tomatoes and cook until the tomatoes and onions have broken down to form a thick sauce.
- Mix in your peanuts and stir.
- Add in the sweet potatoes alongside your chicken and mix well.
- Add in a cup of water and bring to a quick boil for a few minutes before turning down the heat again to simmer until the potatoes are fork tender and the chicken has been cooked through.
- Serve hot with a side of your choice
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