It is African Heritage Week and Black History Month. What a great time to learn about other heritages and cultures through food. This week, I’ll be highlighting some dishes inspired by African flavors and seasonings. I hope you enjoy them!
Today, it seems to be a fairly straightforward tomato and chicken stew, but then you season it with peanut butter. But it really works. And don’t be afraid of exotic foods when feeding kids. All of the not grumpy kids at my house asked for seconds of this. Serve it as is or with some rice. Enjoy!
African Tomato and Peanut Chicken Stew (Serves 6)
1 pound boneless, skinless chicken thighs, chopped into small pieces
2 teaspoons olive oil
1 large onion, diced
1 large green bell pepper, diced
1 tablespoon minced garlic (about 3-4 cloves)
2 teaspoons ground ginger
¼ teaspoon cayenne pepper
2 tablespoons peanut butter
2 (14.5 ounce cans) fire-roasted diced tomatoes
1. Add olive oil to a medium saucepan over medium-high heat. Add chicken and cook for 1½ minutes, then toss and add onion, bell pepper and garlic. Sauté for 3 to 4 minutes, stirring often.
2. Reduce heat to medium. Add ginger and cayenne pepper, and peanut butter, stirring to combine. Cook for 30 seconds.
3. Add tomatoes and bring to a boil. Reduce heat to simmer and cook for 15 to 20 minutes, until chicken reaches an internal temperature of 165°F and sauce thickens slightly.
Protein: 21 g
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 107 mg
Carbohydrates: 11 g
Fiber: 2 g
Sodium: 274 mg
Source: slightly adapted from Stone Soup