West African Chicken Stew Recipe
I really love African flavors, but you don't really encounter them much in America. Here the combination of native African ingredients, all of which are readily accessible to Americans, really transports you to a new culinary place. —Michael Cohen, Los Angeles, California
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 medium onion thinly sliced
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup creamy peanut butter
- 6 garlic cloves minced
- 1 cup reduced-sodium chicken broth
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 3 teaspoons canola oil divided
- 2 tablespoons minced fresh gingerroot
- hot cooked brown rice optional
- 2 cans (15-1/2 ounces each) black-eyed peas rinsed and drained
- 1 large sweet potato peeled and cut into 1-inch cubes
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme divided
- Carbohydrate 7.92563599274399 g
- Cholesterol 32.885446825 mg
- Fat 6.02708026027108 g
- Fiber 1.37576504926546 g
- Protein 15.9012930999206 g
- Saturated Fat 1.0502956310174 g
- Serving Size 1 1 serving (133g)
- Sodium 120.226137275044 mg
- Sugar 6.54987094347853 g
- Trans Fat 0.397270815070535 g
- Calories 149 calories
Directions Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer. Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through. Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts). Originally published as West African Chicken Stew in Healthy Cooking February/March 2012, p39
