Peanut Chicken Stew

By LRay

Southern Living, February 2015, page 93.

Caroline Randall Williams and Alice Randall, Recipe adapted from Soul Food Love, copyright 2015 by Alice Randall and Caroline Randall Williams. To be published by Clarkson Potter.

Ingredients

• 3 cups chopped cooked chicken
• 1 1/2 cups creamy peanut butter
• 1 (28-oz.) can diced tomatoes, drained
• 1 tablespoon curry powder
• 1 teaspoon ground red pepper
• 4 to 6 cups Sweet Potato Broth (See Below)
• 1/2 cup chopped roasted unsalted peanuts
• Garnish: chopped cilantro
• Sweet Potato Broth
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 celery ribs, chopped
• 1 carrot, chopped
• 1 large sweet potato, peeled and quartered
• 5 whole cloves
• Kosher salt
• Freshly ground black pepper
• 6 cups water
• Get Delicious Recipes For Your Dinner
• Note: You can freeze cooked and cooled mixture up to 2 months.

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.

Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.

*Preparation of Sweet Potato Broth

Preparation

Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender. Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes. Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.