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Hi...
I just had to try this recipe....just because of the name! It sounded very interesting and different, so I tried it. This chicken stew is very good and very different. The leftovers were even better a few days later! Quoting the gentleman who posted the recipe: "In this hearty recipe, the combination of native African ingredients, all readily accessible to Americans, transports you to a new culinary place!"
Enjoy!
hugs,
peg
West African Chicken Stew
8 ServingsPrep: 40 min. Cook: 15 min.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional
Directions
Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and keep warm. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer. Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining thyme.
Yield: 8 servings (2-1/2 quarts).
Nutrition Facts: 1-1/4 cups (calculated without rice) equals 275 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 636 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Recipe source: Taste of Home’s Healthy Cooking magazine, Feb/March, 2012, submitted by Michael Cohen of Los Angeles, California.
http://www.tasteofhome.com/recipes/West-African-Chicken-Stew
I just had to try this recipe....just because of the name! It sounded very interesting and different, so I tried it. This chicken stew is very good and very different. The leftovers were even better a few days later! Quoting the gentleman who posted the recipe: "In this hearty recipe, the combination of native African ingredients, all readily accessible to Americans, transports you to a new culinary place!"
Enjoy!
hugs,
peg
West African Chicken Stew
8 ServingsPrep: 40 min. Cook: 15 min.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional
Directions
Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and keep warm. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer. Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining thyme.
Yield: 8 servings (2-1/2 quarts).
Nutrition Facts: 1-1/4 cups (calculated without rice) equals 275 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 636 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Recipe source: Taste of Home’s Healthy Cooking magazine, Feb/March, 2012, submitted by Michael Cohen of Los Angeles, California.
http://www.tasteofhome.com/recipes/West-African-Chicken-Stew