African Groundnut Chicken and Sweet Potato Stew

This recipe for chicken and sweet potato stew is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Devon Delaney. For the creamy peanut butter base, Devon uses Coconut Milk Beverage from So Delicious. This African peanut chicken and sweet potato stew boasts several flavorful additions, including mango chutney, allspice, green chilies, and rich peanut butter.

Special Diet Notes: African Chicken and Sweet Potato Stew

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, and soy-free.

Devon Delaney

African Groundnut Chicken and Sweet Potato Stew

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Calories:

Ingredients Method

Ingredients

  

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• 2 tablespoons olive oil
• 6 boneless skinless chicken thighs, cut in 1-inch cubes
• 1 clove garlic crushed
• 1 yellow onion diced
• 1 teaspoon all-spice
• ⅛ teaspoon cayenne pepper
• 1 10- ounce can diced tomatoes with green chilies
• 1 16- ounce can sweet potatoes drained, cut in 1/2-inch cubes
• 2 cups unsweetened coconut milk beverage
• ¼ cup mango chutney
• ⅓ cup smooth peanut butter
• Salt & pepper to taste
• ¼ cup chopped parsley
• ¼ cup chopped roasted peanuts

Method

 

1. Heat olive oil in a large soup pan over medium-high heat. Add the chicken, garlic, onion, all-spice and cayenne to the soup pot and cook for 7 minutes until chicken is browning and cooked through.
2. Add the tomatoes, sweet potatoes, coconut milk, chutney and peanut butter to the soup pot and bring up to a simmer. Reduce heat to medium and let simmer for 10 minutes. Season with salt and pepper to taste, stir in parsley, heat through and serve with peanuts sprinkled on top.

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