West African Peanut Stew

Name: West African Peanut Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (2-1/2 quarts)
Cuisine: Africa
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

Total Time Prep: 20 min. Cook: 30 min.

Yield 8 servings (2-1/2 quarts)

Test Kitchen Approved

Even if you don't have the most adventurous palate, West African peanut stew is a dish almost anyone can appreciate. It's a rich, comforting meal for cooler weather, and the ingredients are both familiar and widely available.

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.
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.

Nutrition Facts

1-1/4 cups: 275 calories, 7g fat (1g saturated fat), 31mg cholesterol, 636mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California

Recipe Creator