African Chicken Stew

"He who pursues a chicken often falls, but the chicken has to run." African proverb, Amaka

This recipe is a delicious chicken stew that can be served alone, over couscous, or over rice.  It's hot and hearty and features one of my favorite veggies, the sweet potato! 

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 it!

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!

Slow Cooker African Chicken Stew

I love African Chicken Stew! It's tasty and healthy. The combination of chicken, peanut butter and sweet potatoes is absolutely amazing! However, the recipe I usually use is made on top of the stove and takes a bit longer to prepare than I'd like. Searching the Internet, I found this one at Ready Set Eat. It's for the crock pot, my all -time favorite appliance! A little bit of stove-top prep is involved, but  not nearly as much as my other recipe. Enjoy!

• Slow Coker African Chicken Stew
• Ingredients
• Non-Stick Cooking Spray
• 1 teaspoon Vegetable Oil
• 1/4 teaspoon salt
• 1-1/4 pounds boneless skinless chicken thighs, cut in quarters
• 1/4 cup Creamy Peanut Butter
• 1/4 cup water
• 1/2 teaspoon garlic powder
• 1 can (10 oz each) Diced Tomatoes & Green Chilies, undrained
• 1 pound (2 medium) sweet potatoes, peeled, cut into 1-1/2 inch pieces
• 2 cups frozen bell pepper and onion strips (from 16-oz pkg)

Directions

1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated.
2. Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.
3. Have you ever tasted African Chicken Stew?
4. Thanks for visiting and have a great week!

African Chicken Stew

"He who pursues a chicken often falls, but the chicken has to run." African proverb, Amaka

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.

Recipe Friday: African Chicken Stew

"He who pursues a chicken often falls, but the chicken has to run." African proverb, Amaka

Today's 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?

Tweet me @:maria_mckenzie. Thanks for stopping by!