African Peanut Stew (Ground Nut Stew)


• 1 tablespoon peanut oil 
• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces 
• I medium yellow onion, diced 
• 2 carrots, peeled and diced 
• 1 green pepper, seeded, diced 
• 2-3 jalapeno peppers, seeded, membranes removed and minced 
• 3 large cloves garlic, chopped 
• I 112 tablespoons minced fresh ginger 
• 2 112 tablespoons curry powder 
• Salt and freshly ground black pepper to taste 
• I (28-ounce) can fire-roasted diced tomatoes 
• 2-3 cups chicken broth 
• 1 medium red garnet yam or sweet potato, peeled and diced 
• 3/4 cup peanut butter 
• I g g in SlUts lies tc SIS 
• Optional garnishes - Chopped tomato, cilantro, scallions, salted chopped peanuts, plain yogurt 

Heat oil in a heavy, 6-quart saucepan over medium heat.

Add chicken and brown. Remove from pan and set aside.

Add onion, carrots and both peppers. Cook for 8 minutes.

Add garlic and ginger and cook for 2 minutes.

Make a well in center and add curry powder. Cook until fragrant, about 2 minutes.

Add salt, pepper, tomatoes, broth, yams and peanut butter. Stir to combine and melt 
peanut butter. Return chicken to pan along with juices in bowl.

Bring to a boil, then reduce heat and 
simmer for 45 minutes. Serve with garnishes.

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