This recipe is a delicious chicken stew that can be served alone, over couscous, or over rice. It's hot and hearty featuring a fall favorite--sweet potatoes!
Growing up, I always ate sweet potatoes as a pudding or souffle. But as an adult, I've discovered lots of recipes that use them in savory dishes, which my husband prefers over the sweet ones.
This stew is easy to prepare, but unfortunately involves a little cutting and chopping (so just pretend it's therapeutic). I've adapted my version from one I originally found in Woman's Day Magazine. Hope you enjoy!
African Chicken Stew
3 lbs boneless, skinless chicken thighs
1/2 t salt
1/2 t pepper
2 t onion powder
3 sweet potatoes
3 t garlic powder
1 1/2 t chili powder
20 ounces canned diced tomatoes
12 ounces frozen peas
1 1/2 T lemon juice
1/2 cup peanut butter
Season chicken with salt pepper and onion powder. Coat a large pot with cooking spray. place over medium high heat. Add chicken and cook about three minutes until browned.
Peel potatoes and cut in bite sized pieces; set aside. Sprinkle chicken with garlic powder and chili powder. Cook about 30 seconds or until fragrant.
Add potatoes and tomatoes. Bring chicken to the top. Bring pot to a boil, reduce heat. Cover and simmer about thirty minutes, or until potatoes are soft and chicken is cooked through. Sprinkle with peas, cover and cook 10 minutes longer. Add peanut butter and lemon juice. Stir until blended and hot. Makes 4 servings.
How do you like your sweet potatoes, sweet or savory?
Thanks for visiting and have a great week!
Reprinted from November 5, 2010.