West African Chicken Stew
Preparation time: 20 minutes
Cooking time: 30 minutes
500g fresh chicken breast fillets, skin off, cut into 2½ cm cubes
1/2 tsp salt
1/4 tsp pepper
3 tsp canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tbsp minced fresh gingerroot
2 cans black-eyed peas, rinsed and drained
1 can (425g) diced tomatoes
1 large sweet potato, peeled and cut into 2½ cm cubes
1 cup salt reduced chicken broth
1/4 cup creamy peanut butter
1½ tsp minced fresh thyme or ½ teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional
- Sprinkle chicken with salt and pepper. In an oven on low heat, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
- In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
- Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender.
- Add chicken; heat through.
- Serve with rice if desired. Sprinkle with remaining thyme.