Peanut Chicken Stew

Reprinted from Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family. Copyright © 2015 by Alice Randall and Caroline Randall Williams. Photographs copyright © 2015 by Penny De Los Santos. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Peanut Chicken Stew

Serves 8 to 10

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3 cups chopped cooked chicken

11⁄2 cups natural peanut butter

1 (28-ounce) can diced tomatoes, drained, or

31⁄2 cups diced fresh tomatoes

1 tablespoon curry powder

1 teaspoon cayenne pepper

1 quart Sweet Potato Broth (recipe follows)


1⁄2 cup chopped roasted unsalted peanuts

1. Put the chicken, peanut butter, tomatoes, curry powder, and cayenne in a medium pot and pour in the sweet potato broth. Season with salt to taste. Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, 20 minutes.

2. Ladle the stew into bowls and serve, sprinkling the chopped nuts over the top as a garnish.

Sweet Potato Broth

Makes 1 Quart

1 medium onion, sliced

3 celery stalks, chopped

1 carrot, chopped

Olive oil

1 large sweet potato

5 whole cloves

Salt and pepper

1. In a large stockpot, sauté the onion, celery, and carrot in a tablespoon or so of olive oil—just enough to cover the bottom of your pot—over low heat. Meanwhile, peel and quarter the sweet potato. When the onion has softened, after about 8 minutes, add the sweet potato to the pot along with 6 cups of water, the cloves, and a little salt and pepper. Bring to a boil, then lower the heat and simmer until the sweet potato is completely soft, about 30 minutes.

2. Fish out the cloves, then puree the mixture in a blender or food processor, or if you’re working without fancy tools, by mashing the sweet potato into the side of the pot with a wooden spoon and stirring. If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months.

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