Road Tested: West African Chicken Stew

It's a rainy, raw day here in Greenville, SC - the kind of weather that is perfect for another one of our favorite dishes. We have enjoyed this stew often because it is warm, tasty and easy to make in a slow cooker.

WEST AFRICAN CHICKEN STEW

Ingredients:

• 6-8 boneless, skinless chicken thighs
• 2 tbsp. olive oil
• 1 medium, finely chopped onion
• 2 cloves minced garlic
• 2 medium, sliced zucchini
• 2 cups chicken broth
• 1 6 oz. can tomato paste
• 1/2 tsp. ground cumin
• 1 tsp. curry powder
• 1 tsp. smoked paprika
• 1/2 cup peanut butter
• 3 large sweet potatoes, peeled and cut into chunks*
• 2 tbsp. butter (optional)*
• 1/2 cup finely chopped peanuts
• salt to taste

Directions:

• In a medium skillet, brown chicken in olive oil and set aside.
• Saute onion and garlic in remaining drippings until translucent, then add to bottom of slow cooker along with the chicken broth, tomato paste, curry powder, cumin and smoked paprika.
• Add chicken thighs and place slow cooker on low heat for 7 hours.
• The last hour, place the slow cooker on high heat and add the zucchini.
• 15 minutes before serving, add peanut butter and mix well.
• Serve garnished with chopped peanuts.

* There are two options for use of the sweet potatoes in this dish:

1. Peel the sweet potatoes, cut into chunks and add to slow cooker after the stew has cooked for four hours.
2. Microwave whole sweet potatoes for ten minutes or until tender, scoop pulp into a bowl, mash with 2 tbs. butter and use as a bed for the stew when serving.

We have prepared this dish both ways, but find that adding the sweet potatoes directly to the stew brings out deeper levels of flavor.

Enjoy!

copyright 2009 Lane A Geyer

photos by Deb & Lane