Senegalese Peanut Stew with Chicken and Vegetables

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 500g boneless chicken, cut into bite-sized pieces 500g boneless chicken, cut into bite-sized pieces
• 2 sweet potatoes, peeled and diced 2 sweet potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 200g peanut butter 200g peanut butter
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 6g
• Carbohydrates (total, sugars): 22g, 8g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced sweet potatoes, carrots, and red bell pepper, and cook for a few minutes until slightly softened.
5. 5.
   Add the diced tomatoes, peanut butter, chicken broth, ground cumin, ground coriander, and cayenne pepper to the pot. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Senegalese Peanut Stew hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for the best flavor and texture.
• Chicken — For a healthier option, you can use skinless chicken breast instead of boneless chicken. Ensure it is cooked thoroughly to avoid any food safety concerns.
• Sweet potatoes — Choose sweet potatoes that are firm and have a vibrant orange color for the best taste and texture.
• Cumin and coriander — For enhanced flavor, consider toasting the cumin and coriander seeds before grinding them.

Tips & Tricks

• To make the stew even creamier, you can add a splash of coconut milk or heavy cream towards the end of cooking.
• Adjust the spiciness of the stew by adding more or less cayenne pepper according to your preference.
• For a vegetarian version, you can substitute the chicken with tofu or chickpeas.
• Leftovers of this stew taste even better the next day as the flavors continue to develop.
• Don't skip the garnish of fresh cilantro, as it adds a refreshing touch to the dish.

Serving advice

Serve the Senegalese Peanut Stew in deep bowls, accompanied by steamed rice or crusty bread. The stew is best enjoyed hot, allowing the flavors to meld together.

Presentation advice

When serving the Senegalese Peanut Stew, drizzle a swirl of peanut butter on top and sprinkle some chopped peanuts for an attractive presentation. You can also garnish with a sprig of fresh cilantro to add a pop of color.