Chicken, Potato & Peanut Stew

For the upcoming fall and winter nights! 

Recipe

Ingredients:

1 pound boneless chicken thighs
1 pound boneless chicken breast
14 oz sweet potatoes
14 oz potatoes
1 onion
1 jalapeño
1 garlic clove
1 14 oz can diced tomatoes
2 tbsp tomato paste
thumb-size piece fresh ginger
2 tsp curry powder
1 tsp ground coriander seeds
2 tbsp brown sugar (more if you like it sweeter)
1 tbsp sweet chilli sauce
3/4 cup peanut butter
2 cups chicken bouillon
1/2 tsp salt
2 tbsp oil

Directions:

Remove the seeds and chop up the jalapeño, mince the garlic and grate the ginger.

You can replace the jalapeño with 1/2 a chili pepper or 1/2 a tsp dried chili flakes.

Cut the chicken in bit-size pieces and season them with salt and pepper.

Peel the sweet potatoes and cut them in bit-sized pieces as well…as well as regular potatoes!

Heat the oil and lightly sauté the chicken until it loses its rawness.

Add the onion and jalapeño and cook for another 3 to 4 minutes.

In with the garlic, ginger, curry powder and ground coriander seeds. The most divine scents will arise.

Add the tomato paste and give it a minute to sweeten up.

You might want to consider transferring things to your slow cooker now.

Stir the peanut butter in there.

If you lightly oil the measuring cup before you add peanut-butter, it will slide right out of there.

And finish it with the can of diced tomatoes, chicken broth, brown sugar and chill sauce.

Stir in the potato and sweet potato chunks.

Sprinkle in half a tsp salt.

Stir everything together, put the lid on and cook on low for 8 hours.

Once the stew is done you taste to check the seasoning. Add some more sugar if you like it sweet, a little cayenne if you like a bigger kick and some salt if your broth was bland.

Serve over rice with veggies on the side or give lots and lots of crusty bread with it.

Recipe taken from Kayotic Kitchen

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