PEANUT CHICKEN STEW

Peanut Chicken Stew

A lot of times, when people say a soup is thick enough to be a meal, they're playing you. But this soup sustains. This recipe takes its cues from West Africa, particularly Senegal and The Gambia, known for peanut, or groundnut, stews.
Yield:
Makes 6 servings

3 cups chopped cooked chicken
1 1/2 cups creamy peanut butter
1 (28-oz.) can diced tomatoes, drained
1 tablespoon curry powder
1 teaspoon ground red pepper
4 to 6 cups Sweet Potato Broth
1/2 cup chopped roasted unsalted peanuts
Garnish: chopped cilantro

Preparation


Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.


Sweet Potato Broth

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 celery ribs, chopped
• 1 carrot, chopped
• 1 large sweet potato, peeled and quartered

• 5 whole cloves
• Kosher salt
• Freshly ground black pepper
• 6 cups water

Preparation

Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender. Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes. Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.