Cameroon Style Peanut Butter Stew

Ingredients:

2 Tbsp coconut oil

2 Large boneless, skinless chicken breasts

2 Medium sweet potatoes

1 Large onion, chopped

2 Red bell peppers, chopped

1-2 Jalapeño peppers, seeded and minced

1 Cup chopped carrots

4 Cloves garlic, minced

2 Inches fresh ginger, peeled and minced

1 Cup creamy peanut butter

32 Oz container of chicken broth

14.5 Oz can of diced tomatoes, drained

1 Tbsp curry powder

2Tsp cumin

2 Tsp ground coriander

Salt to taste

For Garnish: 1 bunch scallions, chopped

1/4 Cup chopped, roasted salted peanuts

Instructions:

Peel and chop sweet potatoes, then boil them in salted water until tender (around 7 minutes, they should be fork tender). Drain and set aside.

Heat coconut oil in a large heavy pot. Chop the chicken into medium sized chunks, sprinkle with salt, and add to hot oil. Sauté on med-high heat until cooked and well browned, about 8 minutes. Remove the chicken from your pot and set aside.

Add to the pot onion, carrots, garlic, ginger, and peppers and cook for 6 minutes with the lid on, stirring occasionally. Once the vegetables are soft sprinkle them with curry, cumin, coriander, and salt. Stir well, then add tomatoes, peanut butter, chicken, and chicken brother. Stir well. Let come to a boil and then reduce heat to a simmer and let the flavors marry for 15-20 minutes, then taste and adjust spices. Don’t be afraid to add more curry!

Serve over jasmine rice, garnish with scallions and peanuts. We like a little sriracha on top too!

Sommelier note: pair this rich and spicy stew with a riesling from Germany or the Finger Lakes and it’s a match made in heaven!