African Peanut Stew



A warm and flavorful dish for the winter season. A great dinner option for the whole family.
Difficulty: Easy | Serves 10 | Time:

Ingredients

1 lb cooked chicken breasts or shredded chicken
2 cups brown basmati rice (Natures Earthly Choice Smoked Basmati & Quinoa Blend)
1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil)
2 yellow onions, cut into ½-inch dice
6 cloves garlic, minced
2 tbsp curry powder
4 cups low sodium vegetable broth (Field Day Organic)
2 cups boxed or jarred chopped tomatoes, with juices
1/3 cup peanut butter or sunflower seed butter (Once Again Organic)
1 ¾ lb sweet potatoes, cut into 1-inch dice
4 cups shredded green or red Swiss chard
Sea salt, to taste
1/3 cup coarsely chopped fresh cilantro

Directions

Cook rice according to package directions; cover and set aside.

Meanwhile, in a 5 to 6 qt a pot or dutch oven, heat oil on medium. Add onions and sauté, stirring occasionally, until tender, 5 to 7 minutes. Add garlic and curry powder and sauté for 1 minute. Add in cooked chicken and stir to coat with seasonings.

Stir in broth, tomatoes and peanut butter. Add potatoes and chard and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes. Season with salt.

Divide rice among serving bowls. Top with stew and cilantro.

(Can be made nut free and paleo if made with sunbutter)


ALLERGEN & DIET

GLUTEN FREE (all)
DAIRY FREE
SOY FREE
EGG FREE
NUT FREE
PALEO
VEGAN

MEAL

BREAKFAST
LUNCH
DINNER
SNACKS
DESSERT
CONDIMENTS

DIFFICULTY



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