Ingredients
Scale
- 1.5 pounds of chicken thighs, skinless and boneless
- 1 cup of creamy peanut butter
- 2 cups of chicken broth
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 cups of diced tomatoes (fresh or canned)
- 1 cup of chopped carrots
- 1 cup of chopped sweet potatoes
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 teaspoon of cayenne pepper (optional for heat)
- Chopped cilantro for garnish
Instructions
- Sauté onions in vegetable oil until translucent, then add minced garlic and cook for another minute.
- Brown the chicken thighs on all sides for 8-10 minutes.
- Add diced tomatoes, carrots, and sweet potatoes; cook for 5 minutes.
- Pour in chicken broth, bring to a boil, then simmer covered for 30 minutes.
- Stir in peanut butter until fully incorporated, season with salt, pepper, and cayenne if desired.
- Serve hot, garnished with cilantro.
Notes
- This dish can be served with rice, bread, or enjoyed on its own.
- Adjust the cayenne pepper according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: African
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg