Peanut and Chicken Stew
Yields: 6-8 servings
 
Ingredients
  • 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
Instructions
  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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peanut-chicken-stew/