West African Chicken, Sweet Potato & Peanut Stew

Complex rich flavors -this stew is perfect for fall. Filling, unique, and tasty this stew is a crowd pleaser and can be adjusted to be more mild or spicy depending on preference. Double the recipe and freeze half for a day you don’t want to cook!

Ingredients: 15 ingredients - about 50 min cooking time

• 3 T EVOO

• 1 large organic onion

• 4 organic garlic cloves

• 1 - 3 inch knob organic ginger peeled ( about 2 tablespoons)

• 1 organic jalapeño pepper, cored and seeded and finely chopped

• 1 lb free range boneless skinless chicken breast or thigh cut into 1 inch chunks

• 6 oz organic tomato paste

• 4 c chicken broth or stock

• 1 c water

• 1 large organic sweet potato peeled and cut into 1 inch cubes ( I like to keep skins on for extra fiber)

• 1 c unsweetened creamy organic peanut butter

• 1 bunch hearty organic greens - kale, chard, collards or a mix. Stems removed and leaves chopped into 2 inch pieces

• 1 organic lime, quartered

• 1 1/2 T salt, divided

• 1 t ground black pepper, divided

Directions:

• Heat 2 T olive olive oil in large soup pot over medium heat. Once hot, add the onion and saute until translucent about 5 minutes. Add the garlic, ginger, and jalapeño and saute until fragrant, about 3 minutes. Transfer the mixture to a small bowl and set aside.

• In the same pot over med-high heat, add the remaining 1 T of olive oil and swirl to coat, add the chicken. Cook for 7-8 minutes, stirring every 2-3 minutes, until the pieces are lightly browned on all sides. Season with 1/2t salt and 1/2 t black pepper.

• Add the onion mixture back to the pot with the chicken, stir to combine and let cook for 1-2 minutes. Add the tomato paste, stir to combine and coat the chicken, and continue cooking for about 2 minutes. Add the chicken broth, water, sweet potato, and the remaining salt and pepper and bring to a boil. Reduce heat to low, cover the pot partially and simmer for 20 minutes.

• Stir in the peanut butter and greens of choice into the soup. Partially cover the pot again and continue cooking for another 10 minutes, stirring occasionally.

• Distribute the stew evenly amoung four bowls and squeeze a lime quarter into each bowl. Serve immediately.

Found at: www.naturalgrocers.com

Notes:

• Use less or more jalapeño to change spice

• Substitute chicken with Canneli or Navy beans and use Vegetable broth to make vegetarian

• Top with cilantro, or cheese or sour cream