My hubby told me he'd seen a recipe on Mark's Daily Apple (a fabulous Paleo site featuring articles about health, fitness, diet, and the Paleo lifestyle) for a stew featuring peanut butter. Knowing how much I adore peanut butter (which is not strictly Paleo, to be honest) he suggested we made this dish.
We purchased the ingredients on our weekly shopping excursion to Trader Joe's and Costco. Both these stores carry organic peanut butter, as well as sweet potatoes, bell peppers, and all the other ingredients you'll need for this recipe. We made our own stock, but you can use store bought. If you are hardcore Paleo, or allergic to peanuts, you can substitute almond or cashew butter.
I changed up the recipe a bit, as I have been known to do. Here is the link to the original: http://www.marksdailyapple.com/west-african-nut-stew/#axzz454WUdjn2
And here is my version!
Ingredients:
2-3 T. coconut oil (adds a great flavor!)
1 large onion, chopped
1 large red bell pepper, chopped
3-4 garlic cloves, minced
2 inch piece of ginger root, minced
3 jalapenos, chopped (I omitted the seeds.)
6 small sweet potatoes, peeled and chopped
1 and 1/2 pound skinless, boneless chicken thighs (We get organic chicken thighs at Costco.)
salt and pepper, to taste
14 oz. can of diced tomatoes
1 quart chicken stock
2-3 T. Worcestershire sauce
1/3 cup natural peanut butter
cayenne pepper, to taste (optional)
baby spinach leaves (for serving)
chopped fresh cilantro (for garnish)
Season chicken thighs with salt and pepper. Place a large dutch oven over medium heat. Add coconut oil and cook chicken thighs, turning at least once, until cooked through.
Remove thighs from pan and add chopped veggies. Saute over medium heat, stirring frequently, until slightly browned. Add ginger, garlic, and jalapenos. Stir for a minute. Add tomatoes and chicken stock.
Chop chicken thighs into bite-sized pieces and add back into the pot. Cook for 20-30 minutes, or until sweet potatoes are soft.
Add peanut butter and season to taste. Serve over a bed of raw baby spinach. Sprinkle with cilantro. Makes at least 6 hearty servings.
We purchased the ingredients on our weekly shopping excursion to Trader Joe's and Costco. Both these stores carry organic peanut butter, as well as sweet potatoes, bell peppers, and all the other ingredients you'll need for this recipe. We made our own stock, but you can use store bought. If you are hardcore Paleo, or allergic to peanuts, you can substitute almond or cashew butter.
I changed up the recipe a bit, as I have been known to do. Here is the link to the original: http://www.marksdailyapple.com/west-african-nut-stew/#axzz454WUdjn2
And here is my version!
Ingredients:
2-3 T. coconut oil (adds a great flavor!)
1 large onion, chopped
1 large red bell pepper, chopped
3-4 garlic cloves, minced
2 inch piece of ginger root, minced
3 jalapenos, chopped (I omitted the seeds.)
6 small sweet potatoes, peeled and chopped
1 and 1/2 pound skinless, boneless chicken thighs (We get organic chicken thighs at Costco.)
salt and pepper, to taste
14 oz. can of diced tomatoes
1 quart chicken stock
2-3 T. Worcestershire sauce
1/3 cup natural peanut butter
cayenne pepper, to taste (optional)
baby spinach leaves (for serving)
chopped fresh cilantro (for garnish)
Season chicken thighs with salt and pepper. Place a large dutch oven over medium heat. Add coconut oil and cook chicken thighs, turning at least once, until cooked through.
Remove thighs from pan and add chopped veggies. Saute over medium heat, stirring frequently, until slightly browned. Add ginger, garlic, and jalapenos. Stir for a minute. Add tomatoes and chicken stock.
Chop chicken thighs into bite-sized pieces and add back into the pot. Cook for 20-30 minutes, or until sweet potatoes are soft.
Add peanut butter and season to taste. Serve over a bed of raw baby spinach. Sprinkle with cilantro. Makes at least 6 hearty servings.
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