African Chicken and Peanut Stew with Yams

This stew is a simple and flavorful recipe that combines savory, peanuty flavors with chicken and yams. My favorite part is the gravy that is flavored with peanut butter, toasted red chilis, garlic and fresh ginger. It reminds me a bit of an Indian curry gravy and has a similar consistency to a Massaman Curry. I would suggest using chicken meat on the bone (thighs or drumsticks) to get some of that lovely flavor into the sauce as well. You just have to fish out the chicken after its cooked and shred the meat. If you’re short on time, you can always get boneless/skinless thighs instead. The meat tends to fall of the bone after cooking it slowly for over an hour so it pretty much does the work for you. The combination of the spicy and peanuty gravy with the slow cooked chicken and yams was perfect for a chilly February day! Serve with a side of white or brown rice and garnish with cilantro.

African Chicken and Peanut Stew with Yams
(Makes 4-6 servings)
Printable Version

Ingredients:

• 3 tbsp butter
• 2 dried arbol chiles, toasted and crushed
• 1 yellow onion, chopped
• 2-3 lbs. chicken thighs or drumsticks
• 8 cloves garlic, minced
• 3 inch knob ginger, minced
• 1 cup smooth peanut butter
• 1 cup roasted peanuts
• 6-7 sweet potatoes, peeled and diced
• 1 tbsp coriander
• 28 oz. crushed tomatoes
• 4 cups chicken stock
• salt and pepper, to taste
• several handfuls cilantro, chopped for garnish
• 4-6 servings cooked brown or white rice

Directions:

1. Heat the butter in a large stock pot over medium high heat. Salt and pepper the chicken pieces and pat them dry.
2. Add the chicken in batches to the pot, so as not to crowd the pan, brown for several minutes on each side. Set each piece aside as it browns.
3. If necessary, add more butter to the pan and add the onions. Cook on medium high for about 5-7 minutes until translucent.
4. Stir in the ginger, crushed and toasted red chili, and garlic. Cook until fragrant, about 2 minutes.
5. Add the diced sweet potatoes and stir.
6. Return the chicken pieces into the pot and add the crushed tomatoes, chicken stock, peanuts, and peanut butter, stirring well to combine.
7. Bring to a simmer, stirring occasionally, and then turn down the heat to the lowest setting.
8. Cover the pot and simmer on low for 60-90 minutes and remove from heat once the chicken meat comes off the bone easily and the sweet potatoes are fork tender.
9. During the last 20 minutes, prepare the rice as directed on the package.
10. Remove the chicken meat from the pot and let cool for a few minutes. Shred with a pair of forks and discard the bones (or save for stock), adding the shredded meat back into the pot and stir.
11. Taste and add more seasonings if necessary. Stir in the chopped cilantro during the last minute of cooking.
12. Serve with a side of rice and more chopped cilantro if desired.