West African Peanut-Free Chicken Stew

Ingredients

• about 680 g Chicken thighs
• 2 medium Sweet potatoes
• 1 28 oz can Diced tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1/4 cup Sunflower seed butter
• 2 cups Vegetable broth
• 2 tbsp Palm oil
• 1 tsp Smoked paprika
• 1/2 tsp Turmeric
• 1/4 tsp Cayenne pepper
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C/175°C). Add the 2 tablespoons of palm oil and let it heat up for about 1 minute.
2. 2Add the 1 medium onion, chopped into 1.27 cm pieces, to the pot. Cook, stirring occasionally, until the onion is soft and looks see-through, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated. Stir constantly for 1 minute until you can smell the garlic and ginger, about 1 minute.
4. 4Add the about 680 g of chicken thighs to the pot. Cook, turning them over a few times, until they are browned on all sides, about 5-7 minutes.
5. 5Pour in the 1 28 oz can of diced tomatoes, the 2 medium sweet potatoes cut into 2.54 cm cubes, the 1/4 cup of sunflower seed butter, and the 2 cups of vegetable broth. Stir in the 1 teaspoon of smoked paprika, 1/2 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
6. 6Turn the heat up to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally. The stew is ready when the chicken is cooked through (internal temperature of 74°C/74°C) and the sweet potatoes are easily pierced with a fork.
7. 7Serve the stew hot over the 4 cups of cooked rice.

Substitutions

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