Peanut Stew with Sweet Potatoes, Chicken, and Kale

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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If you love peanut butter like I do, you probably spend all your time trying to figure out how to work it into more recipes. For whatever reason, that’s not something that’s done very often, at least not here in the ol’ U. S. of A. But, as it turns out, in West Africa they use peanut butter to create a delicious and nutritious soup, loaded with lots of vegetables and sweet potatoes for a healthy, savory, creamy, peanut buttery delight. Even better, it all comes together in under an hour using tasty, fresh ingredients, making this a great weeknight dinner that’ll knock your family’s socks off.

I’ve adapted this recipe from a giant of Senegalese cooking, Mark Bittman. I’ve also added some extra-savory things to make it even tastier.

P.S. This reheats great the next day.

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Peanut Stew with Sweet Potatoes, Chicken, and Kale
Ingredients
  • ¾ cup peanuts
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 1 3-inch piece ginger, peeled
  • 4 cloves garlic, peeled
  • ½ pound boneless, skinless chicken thighs, cut into chunks
  • 3 cups chicken broth (I use Better than Bouillon)
  • 3 cups water
  • 1 very large sweet potato (about two pounds), peeled and sliced
  • 8 tomatoes from a can, roughly chopped or sliced
  • ½ pound kale, cut into ribbons (I used half of a big bag)
  • 1/3 cup natural, organic peanut butter
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp fish sauce
  • Salt, to taste
  • Hot sauce, to taste
Directions
  1. Blend peanuts in your Magic Bullet until chopped (don’t make peanut butter) and remove to a bowl.
  2. Pour oil into a Dutch oven or pot over medium heat. Add the onion and cook until soft, about five minutes.
  3. Blend the garlic and ginger in your Magic Bullet. Add to the pot and cook until fragrant, about a minute.
  4. Add chicken and continue cooking for another few minutes, until just coloring.
  5. Add the peanuts, chicken broth, water, and sweet potatoes.
  6. Bring to a boil over high heat, then turn heat down to medium-low.
  7. Stir in tomatoes and kale, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  8. Add the peanut butter, soy sauce, and fish sauce, and stir until peanut butter is combined. Taste for salt and adjust thickness by adding more peanut butter or water. Serve, passing hot sauce.

Enjoy!

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