Paleo West African Peanut-Free Chicken and Sweet Potato Stew

Ingredients

• 1.5 lb Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 medium Sweet potatoes
• 1 can Diced tomatoes
• 1.5 cups Chicken broth
• 2 tbsp Sunflower seed butter
• 1 tsp Chili powder
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 0.25 cup Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Pat the 1.5 lb of chicken thighs dry. Season them with salt and pepper (if using). Carefully place the chicken thighs in the hot pot and sear for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set aside on a plate.
3. 3Add the 1 medium onion to the pot. Cook, stirring occasionally, for about 5 minutes, or until the onion looks softened. Add the 3 cloves of minced garlic and the 1 tablespoon of grated ginger. Cook for 1 more minute, stirring constantly, until fragrant.
4. 4Add the 2 medium sweet potatoes (peeled and cut into 1-inch cubes), the 1 can of diced tomatoes (undrained), the 1.5 cups of chicken broth, the 2 tablespoons of sunflower seed butter, the 1 teaspoon of chili powder, the 0.5 teaspoon of turmeric, and the 0.5 teaspoon of cumin to the pot. Stir everything together until the sunflower seed butter is mostly dissolved.
5. 5Return the seared 1.5 lb of chicken thighs to the pot, nestling them into the liquid. Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 30-35 minutes. The chicken and sweet potatoes should be very tender when pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 0.25 cup of chopped cilantro.
7. 7Serve the stew hot.

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