African Chicken Peanut Stew

 Mark found this online randomly so we decided to try and it and it rapidly became on of our all time favorite recipes. It is very easy to make and fairly easy to customize. 

1 1/2 lb chicken breast, cubed

2 tablespoon neutral oil, like canola or vegetable

salt & pepper to taste for chicken and borth

1 large white or yellow onion, chopped 

3 tablespoons minced ginger 

4 cloves minced garlic

3 large potatoes, peeled and cubed (sweet or regular)

1 - 15 oz can crushed tomatoes 

6 cups chicken broth, divided 

1 cup creamy peanut butter

1 cup roasted peanuts, chopped coarsely (optional but delicious) 

1 tablespoon coriander 

1 teaspoon of cayenne (or less depending on taste)

1. Season chicken with salt and pepper and brown in large dutch oven or a deep frying pan. Once browned, add the onions and cooking until soft. Add the garlic and ginger and cook 1-2 minutes until fragrant. 

2. While you are cooking the chicken and stuff, in a large bowl mix 2 cups of the broth and whisk in the peanut butter. Once that's totally smooth, add this and the potatoes to the pot along with the rest of the broth, tomatoes, peanuts, coriander & cayenne. 

3. Lower heat and simmer for around 60 minutes or so until the potatoes are tender. 

 Notes - 

Because I don't really measure a lot, I tend to put more ginger and garlic in there than I did this first time following the recipe that I put together. 

I have done this with sweet potatoes which is far more traditional and I have done it with Idaho potatoes and it's always delicious no matter what. 

Since I use Better Than Bouillon instead of traditional liquid broth, I frequently use a mix of the Roasted Garlic and Roasted Chicken bases. 

We also use more cayenne than the recipe calls for because we like it spicy!