These days, Sunday night is a big cooking night at my house. Sometimes that means a slow-cooked pork shoulder or roast, and sometimes we will roast two chickens at a time (it takes the same amount of time and effort as roasting one chicken). One of the benefits is that there’s enough crispy skin for everyone on those nights, and we get to eat wings and drum sticks with roast veg. The next day, I make some chicken salad and simmer the bones for broth. Probably my favorite part is what happens to all the white meat: It magically and deliciously turns into jars full of this hearty stew – which is extra satisfying on a day like today, when it’s snowing outside…
Adapted from a recipe by Mark Bittman
Prep time: 40 minutes
Serves: 4
Ingredients
¾ cup roasted peanuts
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
3 cloves minced garlic
½ pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch each of cayenne, salt, black pepper
6 cups chicken broth or stock
2 sweet potatoes, peeled and cut into chunks
1 can of chopped tomatoes, drained
¼ to ½ cup peanut butter, chunky or smooth
¼ cup fresh coriander/cilantro, chopped
Directions
1. Put peanuts in a freezer bag and smash them into small pieces.
2. Put oil in a medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring.
3. Add ½ cup peanuts and the cayenne and sprinkle with salt and pepper.
4. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
5. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts and coriander.
Make it even better:
Squish some of the sweet potato pieces with a potato masher, or puree part of the stew with a stick blender, for extra richness.
Stir ½ cup of coconut milk (ca. ½ can) into the stew for more creaminess.
Add a few squirts of lime juice and garnish with a lime wedge, for a little tang.
Have with some fragrant rice, as a more filling meal.