I've been wanting to make African Peanut Stew for a good long while now and since I'm soaking up every last drop of the 'cool' weather here in Texas, I thought there would be no better time than now. This stew is hearty. I'm talking... stick to your ribs and fill you up completely. It's a little bit of all the best things. Savory, sweet, spicy, salty, soft, crunchy...

Honestly, I really wasn't sure how I would feel about peanuts in a stew. It's never been something I thought of as being the main component in dinner. But, I was thoroughly impressed with how good it was. ...To the point, that I think this may go into my dinner rotation!

This stew is a great weeknight dish too. With everything ready to go, it takes about 45 minutes from start to finish. And the best part is that it's a one-pot dish too! Once you have everything in the pot it's 30 minutes of simmering and occasional stirring until you get to peanut bliss.

Now, if you aren't a peanut fan... this isn't the dish for you. It's very peanutty. Adding the chopped peanuts at the end makes this an even more filling and peanutty dish. They soften a bit with the few minutes of cooking but still keep their craved crunch factor.

This stew is good on its own, but it is often paired with some rice. Really though, I found that the rice was a bit unneeded since my stew was plenty thick and stick-to-your-ribs good.  

Another thing that's sometimes found on top would be some fresh cilantro. That's not really one of my favorite fresh herbs though so I steered clear of that this time around.

Low-Carb African Peanut Stew
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1 1/2 Cup • Calories: 341 • Fat: 23 g • Saturated Fat: 4 g • Carb: 15 g • Fiber: 5 g • Protein: 22 g • Sugar: 5 g • Sodium: 133 mg

Ingredients:
1 Medium White Onion, Chopped
3" Fresh Ginger Root, Minced (Or 1 Tsp. Ground Ginger.)
2 Garlic Cloves, Minced
1 Tbsp. Ground Coriander
1 Tsp. Cayenne
1 Bay Leaf
1 Lb. Chicken Breast, Cubed
2 C. Unsalted Chicken Stock
1 (14 Oz.) Can No Salt Added Diced Tomatoes
1/2 C. Creamy Peanut Butter
1 Sweet Potato, Cubed
2 C. Greens (Like spinach or arugula.)
1 C. Unsalted Peanuts, Roughly Chopped

Directions:

Lightly coat the inside of a large stockpot with non-stick cooking spray and saute the 1 Medium White Onion on medium-high heat for 2-3 minutes or until it's starting to turn translucent and tender.

Add the 3" Fresh Ginger Root, 2 Garlic Cloves, 1 Tbsp. Ground Coriander, 1 Tsp. Cayenne
and 1 Bay Leaf; stir and cook for another 2-3 minutes.

Place the 1 Lb. Chicken Breast into the pot and stir to coat with the spices and onion. Cook until the chicken is 'sealed' and cooked on the outside.

Stir in 2 C. Unsalted Chicken Stock, 1 (14 Oz.) Can No Salt Added Diced Tomatoes, 1/2 C. Creamy Peanut Butter, and 1 Sweet Potato.

Bring it all to a boil then reduce heat to low, cover with a lid and simmer for 30 minutes; stirring on occasion.

Once the 30 minutes is done, add in the 2 C. Greens and 1 C. Unsalted Peanuts, allowing it to cook down for another 2-3 minutes with the top removed.

When it's done, divide evenly among bowls and serve right away to enjoy!

Nutritional Claims: Low Carb, Low Sodium, Dairy Free, Gluten Free, Wheat Free, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher