Chicken And Sweet Potato Stew


4 medium bone-in chicken thighs, skin removed
3 medium sweet potatoes, peeled and cut into 2cm chunks
1 medium onion, sliced
700g whole canned tomatoes in juice
2 garlic cloves, peeled
¼ cup packed fresh cilantro leaves
2 tbsps chopped cilantro leaves
3 tbsps natural peanut butter
1 tbsp olive oil
1 tsp ground cumin
¼ tsp ground cinnamon
½ tsp salt
¼ tsp crushed red pepper

1) Rub the chicken thighs with cumin and cinnamon and set aside.
2) In a large non-stick skillet, heat oil over medium heat.
3) Add sweet potatoes and onion and cook until onion is tender, 12 to 15 minutes, stirring
4) Transfer sweet-potato mixture to plate.
5) Increase heat to medium-high and add the seasoned chicken.
6) Cook for 5 minutes or until chicken is lightly browned on both sides.
7) Meanwhile, drain tomatoes, reserving juice.
8) Coarsely chop tomatoes and set aside.
9) In blender at high speed or in food processor with knife blade attached, blend tomato juice, peanut butter, salt, crushed red pepper, garlic, and quarter cup of the cilantro leaves until smooth.
10) Add sweet-potato mixture, peanut-butter sauce, and chopped tomatoes to skillet with chicken; heat to boiling over high heat.
11) Reduce heat to low; cover and simmer 25 minutes or until juices run clear when chicken is pierced with a knife tip.
12) Serve sprinkle with chopped cilantro.


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