Chicken and Sweet Potato Stew
Instructions:
- Coat chicken thighs with an exotic mix of cumin and cinnamon, then simmer with beta-carotene-rich sweet potatoes in a creamy peanutbutter sauce. Delectable over brown rice.
- 4 medium bone-in chicken thighs (about 11â„2 pounds), skin removed
- 1 teaspoon ground cumin
- 1â„4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 3 medium sweet potatoes (about 11â„2 pounds), peeled and cut into 1â„2-inch chunks
- 1 medium onion, sliced
- 1 can (28 ounces) whole tomatoes in juice
- 3 tablespoons natural peanut butter
- 1â„2 teaspoon salt
- 1â„4 teaspoon crushed red pepper
- 2 garlic cloves, peeled
- 1â„4 cup packed fresh cilantro leaves plus 2 tablespoons chopped cilantro leaves
- Rub chicken thighs with cumin and cinnamon; set aside.
- In nonstick 12-inch skillet, heat oil over medium heat. Add sweet potatoes and onion and cook until onion is tender, 12 to 15 minutes, stirring occasionally. Transfer sweet-potato mixture to plate.
- Increase heat to medium-high.Add seasoned chicken, and cook 5 minutes or until chicken is lightly browned on both sides.
- Meanwhile, drain tomatoes, reserving juice. Coarsely chop tomatoes and set aside. In blender at high speed or in food processor with knife blade attached, blend tomato juice, peanut butter, salt, crushed red pepper, garlic, and 1â„4 cup of the cilantro leaves until smooth.
- Add sweet-potato mixture, peanut-butter sauce, and chopped tomatoes to skillet with chicken; heat to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes or until juices run clear when chicken is pierced with tip of knife. To serve, sprinkle with chopped cilantro.
- P R E P 20 minutes
- C O O K 45 minutes
- MA K E S 4 main-dish servings