I used a few recipes for inspiration, including Budget Bytes and various Gambian peanut stew recipes, and adjusted it according to what I had on hand and my family's spice tolerance. I've been trying to use foraged ingredients as well, and this recipe includes curly dock that I foraged from my yard.
INGREDIENTS
1 small onion, diced
1/2 a diced red bell pepper, seeds removed
About two handfuls of torn curly dock, stems removed, or leafy green of your choice (I've seen folks use kale, spinach and collard greens)
1 or 2 tablespoons of olive oil
4-5 cups of vegetable or low sodium chicken broth or stock
6 oz. can of tomato paste
1 cup of natural peanut butter
2 sweet potatoes, peeled and cubed, or frozen sweet potatoes (I've also seen people use butternut squash or pumpkin)
Ground red pepper
Ground black pepper
Garlic powder
Cumin
Poultry seasoning
Greens seasoning
Ground ginger (fresh would be amazing if you have it on hand)
DIRECTIONS
Over medium-high heat, saute onion and diced red pepper in oil in a large saucepot until the onions are translucent.
Turn heat down to medium and add greens and spices to your preference; cook until greens are wilted.
Add tomato paste and mix together; cook for about a minute.
Add broth and stir together. Add peanut butter and sweet potatoes and stir to combine. Adjust spices as needed.
Simmer for about forty minutes, or until sweet potatoes are soft. You can smash the sweet potatoes to thicken the stew, but I kept mine mostly whole.
I served this with brown rice and lavash, and it was very tasty!
https://preview.redd.it/s8mwpmh3ycx61.jpg?width=2750&format=pjpg&auto=webp&s=9ee747b80d18c337ec323295e0effaffd59f2a82
Ingredients
- 1 pounds chicken legs thighs and/or wings
- 3 tablespoons onion infused oil
- 2 whole large Bok choy sliced
- 3 inch piece of ginger peeled and minced
- 1 tsp hing
- 1 pounds sweet potatoes peeled and cut into chunks
- 2 tbsp tomato paste
- 3 cups chicken stock
- 1/2 cup peanut butter
- 1/2 cup roasted peanuts pieces
- 1 tablespoon ground coriander
- 1 teaspoon cayenne or to taste
- Salt and black pepper
- 1/4 to 1/2 cup cilantro (Chopped)
Instructions
Brown Chicken
- Put a large pot to the stove, add the onion infused oil, Turn the heat on to medium/high.
- Brown the chicken skin in batches. You just want the skin to crisp up to add flavour. You aren't trying to cook the chicken. Set the chicken aside.
Cook the Veg
- In the same pot turn the heat down to medium and add the bok Choy. Cook for about 3 minutes.
- Add the diced ginger & hing. cook for another 1-2 minutes
- Add the sweet potatoes and stir well to combine. Try and scrape up any brown bits on the bottom of the pot.
Stew it!
- Add chicken broth, crusted tomatoes, peanut butter, peanut pieces, and coriander. (and cayenne if you are using it.) Stir it up to to combine the ingredients.
- Taste, and adjust salt & pepper.
- Add chicken you browned back to the pot.
- Adjust heat so you get to a simmer.
- Let it cook, ~90 mins. Chicken should be falling off the bone.
- Pull out the chicken.
- Against the side of the pot, squish some of the Sweet Potato. This will help thicken up the stew.
- Shred chicken and return meat to the pot. (Discard bones, and I also usually discard the skin as well but it's up to you.)
- Taste, and adjust salt & pepper.
- Stir in Cilantro, and serve!
If you like the recipe it would be sweet if you'd leave a comment here or rate it.
