- Thai Chicken Peanut Sweet Potato Stew
- Try this recipe it is really different and good especially if you like peanut butter and chicken and is great for when it’s cold outside. It’s got magical flavors that will make you feel warm and happy.
|Servings||Prep Time||Cook Time||Passive Time|
|6-8 servings||15 minutes||105 minutes||120 minutes|
- 2-3 pounds chicken legs thighs and/or wings
- 3 Tbsp vegetable oil
- 1 large yellow or white onion sliced
- 1 3-inch piece of ginger peeled and minced
- 6-8 garlic cloves chopped roughly
- 2-3 pounds sweet potatoes peeled and cut into chunks (can substitute turnips)
- 1 15-ounce can crushed tomatoes
- 1 quart chicken stock
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 Tbsp. ground coriander
- 1 teaspoon cayenne or to taste (optional)
- Salt and black pepper
- 1/4 to 1/2 cup chopped cilantro
- Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
- Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
- Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
- Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
- Adjust the seasonings for salt and cayenne, and then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.