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West African Chicken Stew

West African Chicken Stew
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.
8 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoons canola oil, divided
  • 1 medium onion, thinly sliced
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh gingerroot
  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup creamy peanut butter
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
  • 1/4 teaspoon cayenne pepper
  • Hot cooked brown rice, optional

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.
© Taste of Home 2013

2 of 2

West African Chicken Stew (continued)

Directions (continued)

  • 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).
Nutrition Facts: 1-1/4 cups (calculated without rice) equals 275 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 636 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013