When you make this, start at least 2 hours before plan to eat. There is not a lot of active time, but the stew needs time to simmer. If you prefer a vegetarian version of, swap in vegetable broth and perhaps kick up the spice.
Cuisine West African
Keyword comfort food, easy, gluten free, one pot recipe, winter
2-3inchpiece of gingerpeeled and minced (a microplane makes quick work of this)
5large clovesgarlicpeeled and minced
2largesweet potatoesscrubbed and diced (peeled if you like)
128 ounce jarchopped tomatoes with juice(or can)
1cupchunky peanut butter
14ouncecan coconut milk(I used full-fat)
2poundsboneless, skinless chicken thighscut in half lengthwise
salt and freshly ground black pepper
1cuproasted peanutsfor garnish
freshchopped cilantrofor garnish
Heat oil in a soup pot over medium heat. Add onion; cook and stir for 3-4 minutes until translucent. Add ginger and garlic; cook and stir 30 seconds, just until fragrant. Add the next 7 ingredients – sweet potatoes through coconut milk. Stir until well combined and peanut butter is distributed. Stir in chicken thighs and bring to boil. Reduce heat and cover; simmer for one hour.
Remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle. Use two forks to shred chicken, then return to stew.
Add salt, freshly ground black pepper, and more cayenne to taste. Ladle into individual soup bowls and garnish with peanuts and cilantro. Serve.
Pinch and Swirl | West African Peanut Soup with Chicken | https://pinchandswirl.com/west-african-peanut-soup-with-chicken/