This stew was really good! I used 1 bag of Quorn Chik’n Tenders instead of the chicken in this recipe. This dish was actually pretty simple to make, and I really love the combo of the sweet potatoes, peanut butter, and black-eyed peas! There was some left over, so I ate more for lunch the next day, and it was even better!
West African Chicken Stew
(Healthy Cooking, Feb./March 2012)
time needed: 55 min.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used 1 bag of Quorn Chik’n Tenders)
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh ginger root
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth (I used vegetarian chicken broth)
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper (I omitted)
Hot cooked brown rice, optional (I used white rice)
Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).