African Groundnut Chicken and Sweet Potato Stew
Need a gluten free and dairy free main course? African Groundnut Chicken and Sweet Potato Stew could be an amazing recipe to try. For $2.42 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 564 calories, 42g of protein, and 21g of fat each. A few people really liked this African dish. It is brought to you by Go Dairy Free. If you have mango chutney, olive oil, roasted peanuts, and a few other ingredients on hand, you can make it. 40 people were glad they tried this recipe. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 95%, this dish is amazing. Users who liked this recipe also liked Slow-Cooker African Groundnut Stew with Chicken, African Sweet Potato & Chicken Stew, and African Potato and Cauliflower Stew.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon all-spice
1 10-ounce can diced tomatoes with green chilies
2 cups So Delicious Dairy Free Coconut Milk Beverage
1 clove garlic, crushed
¼ cup mango chutney
2 tablespoons olive oil
¼ cup chopped parsley
¼ cup chopped roasted peanuts
Salt & pepper to taste
6 boneless, skinless chicken thighs, cut in 1-inch cubes
1 16-ounce can sweet potatoes, drained, cut in ½-inch cubes
1 yellow onion, diced
Equipment:
frying pan
pot
Cooking instruction summary:
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.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.
Step by step:
1. Heat olive oil in a large soup pan over medium-high heat.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
