jglass
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Chicken and Sweet-Potato Stew
P R E P 20 minutes C O O K 45 minutes MA K E S 4 main-dish servings
4 medium bone-in chicken thighs
(about 11⁄2 pounds), skin removed
1 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
1 tablespoon olive oil
3 medium sweet potatoes (about
11⁄2 pounds), peeled and cut into
1⁄2-inch chunks
1 medium onion, sliced
1 can (28 ounces) whole tomatoes
in juice
3 tablespoons natural peanut butter
1⁄2 teaspoon salt
1⁄4 teaspoon crushed red pepper
2 garlic cloves, peeled
1⁄4 cup packed fresh cilantro leaves
plus 2 tablespoons chopped
cilantro leaves
1. Rub chicken thighs with cumin and cinnamon; set aside.
2. 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.
3. Increase heat to medium-high.Add seasoned chicken, and cook 5 minutes
or until chicken is lightly browned on both sides.
4. 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 1⁄4 cup of the cilantro leaves until smooth.
5. 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
4 medium bone-in chicken thighs
(about 11⁄2 pounds), skin removed
1 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
1 tablespoon olive oil
3 medium sweet potatoes (about
11⁄2 pounds), peeled and cut into
1⁄2-inch chunks
1 medium onion, sliced
1 can (28 ounces) whole tomatoes
in juice
3 tablespoons natural peanut butter
1⁄2 teaspoon salt
1⁄4 teaspoon crushed red pepper
2 garlic cloves, peeled
1⁄4 cup packed fresh cilantro leaves
plus 2 tablespoons chopped
cilantro leaves
1. Rub chicken thighs with cumin and cinnamon; set aside.
2. 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.
3. Increase heat to medium-high.Add seasoned chicken, and cook 5 minutes
or until chicken is lightly browned on both sides.
4. 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 1⁄4 cup of the cilantro leaves until smooth.
5. 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.