CHICKEN AND SWEET POTATO PEANUT STEW
A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Season chicken with 1/2 teaspoon of the salt.
- In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
- Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g
SPICY CHICKEN AND SWEET POTATO STEW
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.
Provided by RCKim
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g
SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE
I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.
Provided by Mia in Germany
Categories One Dish Meal
Time 40m
Yield 3 , 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chicken breasts with one shallot in 1 cup salted water until done.
- Shred the chicken breasts, put back into broth and set aside.
- Chop the second shallot, garlic clove and ginger finely.
- Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
- In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
- Add sliced sweet potato, fry until lightly browned, about 10 minutes.
- Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
- Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
- As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
- Mix well, let simmer for another minute and serve immediately.
SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: lime juice, sesame oil, salt, pepper, boneless, skinless chicken breast, creamy peanut butter, lime juice, low sodium soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, water, small yellow bell pepper, small red bell pepper, small green bell pepper, medium sweet potato, broccoli floret, sesame oil, green onion, chopped peanut
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
- In a large bowl, mix lime juice, sesame oil, salt, and pepper.
- Add cubed chicken to mixture and stir until completely coated.
- Cover with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
- Once cooked through, remove chicken and transfer to a bowl.
- Spiralize bell peppers and sweet potato into a large bowl.
- Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
- Add in the spiralized vegetables and cook for 2-3 minutes.
- Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
- Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
- Top with green onions and chopped peanuts.
- Enjoy!
Nutrition Facts : Calories 492 calories, Carbohydrate 33 grams, Fat 22 grams, Fiber 7 grams, Protein 43 grams, Sugar 11 grams
SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
- Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
- Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
SWEET POTATO AND PEANUT STEW
This recipe makes me feel good. It's very different. There a number of steps, so you can't just put it on the stove and leave it, but the results make it worthwhile. Can be made with ground turkey or vegetarian, and it's dairy-free.
Provided by ChollaCat
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
- Season turkey mixture with ginger and red pepper flakes.
- Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
- Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
- Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
- Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
- Serve stew spooned over couscous.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 58.5 g, Cholesterol 55.8 mg, Fat 21.5 g, Fiber 6.4 g, Protein 28.1 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 5.7 g
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