Peanut and Chicken Stew

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
  1. 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.
  2. 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.
  3. 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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.