Sweet Potato, Kale and Chicken Stew With Peanut Sauce

Recipe by Mia in Germany
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READY IN: 40mins
SERVES: 3
YIELD: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the chicken breasts with one shallot in 1 cup salted water until done.
  • Shred the chicken breasts, put back into broth and set aside.
  • Chop the second shallot, garlic clove and ginger finely.
  • Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
  • In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
  • Add sliced sweet potato, fry until lightly browned, about 10 minutes.
  • Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
  • Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
  • As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
  • Mix well, let simmer for another minute and serve immediately.
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