Recipe: Chicken Peanut Stew (using chicken thighs and sweet potatoes)

CHICKEN PEANUT STEW

"A delicious dish with an unusual combination of flavors, Chicken Peanut Stew is made with chunks of chicken thigh meat. This recipe makes a hearty one-dish meal when served over rice or couscous."

1 1/2 pounds boneless and skinless chicken thighs, cut into 1-inch pieces
1 tsp salt
1 tsp ground black pepper
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1/2 cup chopped carrot
1/2 cup chopped celery
1 1/2 cups sweet potato, cut into 1/2-inch pieces
2 tbsp minced fresh ginger
1 tbsp curry powder
1 bay leaf
1 (14.5 oz) can diced tomatoes, drained
3 cups chicken stock
1/3 cup peanut butter, crunchy or smooth style
1/4 cup fresh cilantro, chopped
1 (5 oz) bag fresh spinach leaves
1 limed, juiced

In large, high-sided pan, warm olive oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and saute 5 minutes.

Add to pan onion, bell pepper, carrot and celery; saute until translucent, about 5 minutes.

Add sweet potato, ginger, curry powder and bay leaf and cook for one minute, stirring. Add tomatoes and cook 2 minutes.

Add stock and bring to a boil over high heat. Reduce heat and simmer 10-12 minutes, until sweet potato is tender but not mushy.

Stir in peanut butter and stir until heated through. Remove bay leaf and discard. Remove stew from heat and stir in cilantro, spinach and lime juice.

Makes 6 servings
Source: National Chicken Council