African Peanut Stew

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This was my stew for lunch today and it is so good!!  It’s got tons of good veggies in it, but you’d never know it, since it’s pureed to high heaven (a good trick for children and husbands)!  Mine’s a bit on the spicy side, thanks to the peanut butter.  It’s from Peanut Butter & Company, and it is appropriately named “The Heat is On.”  It’s amazing on carrots, celery, crackers, and in dishes like Spicy Thai Peanut Noodles , Chicken Satay, and African Peanut Stew.  Substitute regular if you’re not feeling spicy tonight!  A last note: it is better the next day, and best after being frozen.  The flavors are allowed more time to develop, and…I dunno, it’s just better!

African Peanut Stew
1 Tbsp. Olive Oil
1 chicken breast, skinless and boneless
2 large sweet potatoes, peeled and cubed
1 onion, diced
1 small clove of garlic, minced
4 c. chicken stock
1/2 Tbsp. Cayenne Powder
1/2 Tbsp. Red Pepper Chili Flakes
1/2 c. peanut butter (I used Peanut Butter & Co’s “The Heat is On.”)
1/2 c. chopped peanuts

Heat a large Saucepan or Stockpot over medium heat; add Olive Oil.  When hot, add chicken breasts & brown until thoroughly cooked; remove chicken to a plate or cutting board. To the pot, add sweet potatoes, onions, and garlic; saute until soft, about 7-10 minutes.  Add the chicken stock, cayenne, and chili flakes; boil for 30 minutes or until sweet potatoes are thoroughly cooked.  Meanwhile, tear the chicken into small pieces. 

Using an immersion blender, blend the vegetables until there are no chunks left (you can accomplish the same effect with a standing blender by pouring the veggies/broth into a standing blender to blend, then pour liquid back into the pot.).  Add the peanut butter & stir until completely combined.  Add the chicken into the soup.  Sprinkle the peanuts over the top before serving.  Serves 6.

It’s delicious over rice- my hubby used white jasmine rice, but I used black jasmine rice, and found it equally delicious.  I love it just by itself, too!

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