Throughout the world, peanuts often show up in savory dishes, and they’re right at home in this sweet and spicy Peanut and Chicken Stew.
Peanut and Chicken Stew
Yields: 6-8 servings
- 2 tablespoons vegetable oil
- 8 boneless skinless chicken thighs
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 1½ cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 2 cloves garlic, finely chopped
- 3 cups chicken broth
- ½ cup creamy peanut butter
- 3 tablespoons tomato paste
- ½ teaspoon curry powder
- ¼ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 2 cups coarsely chopped peeled sweet potato
- 1½ cups coarsely chopped peeled parsnip
- 3 bay leaves
- 1 tablespoon fresh lime juice
- Hot cooked rice, to serve
- Garnish: chopped fresh parsley, chopped cocktail peanuts, and lime wedges
- In a large Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Sprinkle chicken with 1 teaspoon salt and black pepper. Add half of chicken to Dutch oven; cook until browned, 2 to 3 minutes per side. Remove from Dutch oven. Repeat with remaining chicken.
- Add onion to Dutch oven; cook until browned, about 3 minutes. Add ginger and garlic; cook for 1 minute. Add broth, peanut butter, tomato paste, curry powder, cumin, and red pepper, stirring until smooth. Add sweet potato, parsnip, and bay leaves; bring to a simmer, partially cover and cook for 10 minutes.
- Return chicken to Dutch oven; cook, partially covered, until tender, 35 to 40 minutes. Stir in lime juice and remaining ½ teaspoon salt. Discard bay leaves. Serve over hot cooked rice. Garnish with parsley, peanuts, and lime wedges, if desired.