West African Chicken Peanut Stew
Minutes Prep time: 25
Minutes Total time: 45
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 45
Servings: 12
Difficulty: Intermediate
1 tablespoon vegetable oil
1 tablespoon salt, divided
1-1/4 pounds boneless skinless chicken thighs, cut in quarters
1 tablespoon garlic, finely chopped
1 cup yellow onion, chopped
4 cups diced butternut squash pieces
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons Hunt's® Tomato Paste
2/3 cup creamy peanut butter
1 quart chicken stock
1/2 cup fresh cilantro, chopped
chopped roasted peanuts, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 28 mg | 3% |
Carbohydrate | 10 g | 3% |
Cholesterol | 47 mg | 16% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 7% |
Calories | 201 kcal | 10% |
Sodium | 856 mg | 36% |
Protein | 14 g | 28% |
Saturated Fat | 2 g | 12% |
Sugars | 3 g | 0 |
Vitamin C | 10 mg | 16% |
Heat vegetable oil in 5-quart pot over medium heat. Season chicken thighs with 1 teaspoon of salt. Once oil is hot, brown chicken on both sides, cooking in batches if necessary. Remove chicken; set aside.
Add garlic to pot; stir and cook about 30 seconds or until garlic just starts to brown. Add onion and squash; stir and cook 3 minutes. Add remaining salt, red pepper flakes, cumin and coriander. Cook and stir additional 8 to 10 minutes or until squash begins to soften.
In a large bowl, whisk together tomato paste, peanut butter, and chicken stock. Once blended, add to pot and reduce heat to medium low. Chop browned chicken thighs into bite-sized pieces and add to pot.
Simmer chicken peanut stew 25 to 30 minutes or until thickened, stirring occasionally. Remove from heat and cool slightly. Top with chopped cilantro and peanuts if desired; serve.
West African Chicken Peanut Stew