Hello all- I have a new favorite soup. Love this savory bowl of stew– right up there with steamy pozole or a spicy cup of chili. It has some of my favorite flavors all simmered up together– sweet potato, curry powder and surprisingly peanut butter! –with just enough red pepper to give is a little bit.
The recipe I worked from said it was a stew from west Africa. It’s just different and so delicious. I’m imaging a tableful of friends over to try it out on a chilly evening soon.
PEANUT SWEET POTATO CHICKEN STEW
1 medium sweet potato
4 cups chopped cooked chicken (1 roasted chicken)*
1 cup peanut butter
2 14oz. cans petit cut tomatoes with garlic
1 tab. curry powder
1/4 tsp. red pepper**
6 cups chicken broth
1/4 cup cornstarch
1/2 cup chopped peanuts
chopped cilantro for garnish
Cut the sweet potato into large chunks, and cook them in the microwave 8 to 10 minutes, until they are tender, but firm.
Then in a soup pot, mix the chicken, peanut butter, tomatoes, curry powder, red pepper and chicken broth. Bring it to a low simmer and cook for 15 minutes.
When you are ready to eat, shake the cornstarch along with 1/2 cup water in a container with a tight fitting lid until it’s thoroughly blended. Stir it into the simmering soup and stir about 3 or4 minutes until it thickens.
Serve it up hot garnished with peanuts and cilantro.
*You can cook up your own chicken, but I am happy to pick up one all cooked for me at the market.
**I thought this was plenty of spice, you can add more to taste if you like a real kick.
The Thankful Heart 
Wow Rhonda, that stew sounds fabulous. Love the peanut/PB addition, it’s hearty and warming and really looks delicious.
Thanks Suzanne– I really like the flavors-maybe it was all those peanut butter sandwiches I grew up on.
Sounds like a great combination. As you can probably tell from my latest post, I love sweet potatoes, too!
It’s looks mouth-watering and hearty! yum. 🙂
Waw, dear Rhonda!
What a yummy looking stew & so lovely presented too! MMMMMM!