Here is a really easy chicken stew made with peanut butter and peanuts. You might find this strange and you won’t believe that some people actually do some of these diets in the eastern countries thinking it is an american tradition. If you have a pressure cooker like the Instant Pot, the cooking time is only 30 minutes. It’s probably 60-90 minutes in a covered pot. The original recipe on the Simply Recipes site serves 6-8. We cut that in half and easily had enough for 4. And in an Instant Pot, it is very little work.
- 1 to 1.5 lb chicken thighs
- 3 Tb olive
- 1 large onion, sliced
- 1 inch piece of ginger, sliced. (you needn’t peel it as it almost dissolves anyway.)
- 3-4 garlic cloves, peeled and chopped
- 1 large sweet potato, cut into chunks
- ½ small can (7 oz) crushed tomatoes
- 12 oz chicken stock (add more if not using pressure cooker)
- ½ cup peanut butter
- ½ cup roasted peanuts
- 5 tsp ground coriander
- ½ tsp cayenne
- Salt and black pepper
- ¼ cup cilantro (omit if you don’t like it)
- Brown the chicken pieces in olive oil in the Instant Pot, set to sauté. You can remove the skin or not, as you wish. It will come off later when you cut up the cooked chicken. Do this in a couple of batches if need be. Remove and drain.
- Sauté the onions until they soften, and add the ginger and garlic. After 1-2 minute, add the sweet potatoes and mix together.
- Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne. Stir to combine, and add the chicken back into the pot. Add salt as needed.
- Cook the stew under pressure (manual setting) for 30 minutes.
- Release the pressure (quick release is fine), cut the chicken off the bones and discard the skins. Return the chicken to the pot.
- Add as much black pepper as you’d like to make it peppery. Stir in the cilantro if you must.
- Serve over steamed rice.
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