This stew is a unique blend of spices, peanuts, potatoes and chicken. An interesting combination of ingredients will them asking for seconds.
4 large chicken breasts – cut into large cubes
2-3 sweet potatoes – peeled and diced
3 carrots – peeled and diced
1 onion – diced
1 small finger of fresh ginger – peeled and diced very small
2 garlic cloves – diced very small
1 15 oz. can crushed tomatoes
32 oz. chicken broth
1/2 cup creamy peanut butter
1 cup dry roasted/salted peanuts (Use 3/4 cup in the stew and crush the remaining 1/4 for garnish)
1/4 cup fresh cilantro – roughly diced – for garnish
1/4 cup golden raisins for garnish
1 TBS coriander
1/4 – 1/2 teaspoon red pepper flakes
salt and pepper to taste
3-4 TBS extra virgin olive oil
In large stove-top soup pot or Dutch oven, heat oil and brown chicken cubes (working in batches if needed). Remove from heat and set aside.
In same pan, now add diced onion and cook for 2-3 minutes, add ginger, carrots, garlic and cook for another 2 minutes. Remember to scrape all those good brown bits off the bottom of the pot.
Add chicken back to pot along with diced sweet potatoes, chicken broth, peanut butter, 3/4 cup of the peanuts (saving the remaining 1/4 for garnish), crushed tomatoes and spices.
Bring to boil, cover pot, reduced to simmer and cook for 90 minutes.
Serve over white or batsmati rice, topped with cilantro, raisins and crushed peanuts. Serve with flat bread or Indian Naan.