Sweet Potato, Kale and Chicken Stew With Peanut Sauce
- Ready In:
- 1⁄2 lb chicken breast
- 1 lb sweet potato
- 2 cups kale, shredded
- 2 shallots
- 1 garlic clove
- 1 inch ginger
- 1 tablespoon tamari
- 2 tablespoons olive oil
- 2 tablespoons peanut butter, natural style
- 1 tablespoon ras el hanout spice mix
- salt, to taste
- 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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What a really nice combination and the ras el hanout is so fragrant and flavorful. I cheated a little by using a shredded rotisserie chicken and I used a package of organic pre-shredded kale. Loved the addition of the sweet potatoes and peanut butter. Everything came together so nicely -- this is a great comfort food meal and one that I will make again. Made for the FYC tag game.