Serves 4
45 min
African Sweet Potato & Chicken Stew
Recipe GLPRed122d82816755
A warming, aromatic stew combining tender chicken thighs with roasted sweet potato, finished with creamy peanut butter and brightened by lime and cilantro. Coriander and ginger provide warm spice, while the sauce brings depth and comfort in every spoonful. Serve over fluffy whole-wheat couscous for a complete, high-fiber meal.
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Ingredients
1 pound boneless, skinless chicken thighs, trimmed
2 teaspoons ground coriander, divided
3/4 teaspoon salt, divided
2 tablespoons extra-virgin olive oil, divided
1 large onion, halved and sliced
1 tablespoon grated fresh ginger
1 large sweet potato (about 1 pound), peeled and cubed (1/2-inch)
1 28-ounce can no-salt-added whole tomatoes, chopped with juice reserved
1/4 cup smooth natural peanut butter
2 tablespoons lime juice, divided
1/4 teaspoon cayenne pepper
1 1/2 cups water
1 cup whole-wheat couscous
1 cup chopped fresh cilantro
Directions
Pat the chicken thighs dry and season them generously with 1 teaspoon of ground coriander and 1/2 teaspoon of salt. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, sear the chicken until the skin is golden brown on all sides, about 4-5 minutes total. Transfer the cooked chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onion and sauté for 3-4 minutes until it becomes translucent and softened. Stir in the grated ginger and the remaining 1 teaspoon of ground coriander, cooking for about 1 minute until fragrant.
Add the cubed sweet potato to the pot and stir well to coat in the oil. Pour in the canned tomatoes along with their juice, then add the water, cayenne pepper, and remaining 1/4 teaspoon of salt. Stir to combine.
Return the seared chicken to the pot, nestling it among the vegetables. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 15-18 minutes, until the sweet potato is tender and the chicken reaches an internal temperature of 165°F.
In a small bowl, whisk together the peanut butter with 1 tablespoon of lime juice until smooth. Carefully stir this mixture into the stew, ensuring it is fully incorporated and the sauce is evenly blended. Stir in the remaining 1 tablespoon of lime juice. Taste and adjust seasoning if needed.
While the stew simmers, prepare the couscous according to package directions. Fluff it with a fork and divide among serving bowls.
Ladle the chicken and sweet potato stew over the couscous. Garnish generously with fresh chopped cilantro and serve immediately.
