African Groundnut Chicken and Sweet Potato Stew

Need a gluten free and dairy free main course? African Groundnut Chicken and Sweet Potato Stew could be an amazing recipe to try. For $2.42 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 564 calories, 42g of protein, and 21g of fat each. A few people really liked this African dish. It is brought to you by Go Dairy Free. If you have mango chutney, olive oil, roasted peanuts, and a few other ingredients on hand, you can make it. 40 people were glad they tried this recipe. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 95%, this dish is amazing. Users who liked this recipe also liked Slow-Cooker African Groundnut Stew with Chicken, African Sweet Potato & Chicken Stew, and African Potato and Cauliflower Stew.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon all-spice

1 10-ounce can diced tomatoes with green chilies

2 cups So Delicious Dairy Free Coconut Milk Beverage

1 clove garlic, crushed

¼ cup mango chutney

2 tablespoons olive oil

¼ cup chopped parsley

¼ cup chopped roasted peanuts

Salt & pepper to taste

6 boneless, skinless chicken thighs, cut in 1-inch cubes

1 16-ounce can sweet potatoes, drained, cut in ½-inch cubes

1 yellow onion, diced

Equipment:

frying pan

pot

Cooking instruction summary:

Heat olive oil in a large soup pan over medium-high heat. Add the chicken, garlic, onion, all-spice and cayenne to the soup pot and cook for 7 minutes until chicken is browning and cooked through.Add the tomatoes, sweet potatoes, coconut milk, chutney and peanut butter to the soup pot and bring up to a simmer. Reduce heat to medium and let simmer for 10 minutes. Season with salt and pepper to taste, stir in parsley, heat through and serve with peanuts sprinkled on top.

 

Step by step:


1. Heat olive oil in a large soup pan over medium-high heat.

2. Add the chicken, garlic, onion, all-spice and cayenne to the soup pot and cook for 7 minutes until chicken is browning and cooked through.

3. Add the tomatoes, sweet potatoes, coconut milk, chutney and peanut butter to the soup pot and bring up to a simmer. Reduce heat to medium and let simmer for 10 minutes. Season with salt and pepper to taste, stir in parsley, heat through and serve with peanuts sprinkled on top.


Nutrition Information:

Quickview
563k Calories
42g Protein
21g Total Fat
51g Carbs
52% Health Score
Limit These
Calories
563k
28%

Fat
21g
33%

  Saturated Fat
3g
23%

Carbohydrates
51g
17%

  Sugar
22g
25%

Cholesterol
161mg
54%

Sodium
609mg
27%

Get Enough Of These
Protein
42g
84%

Vitamin A
17074IU
341%

Vitamin B3
16mg
82%

Vitamin K
80µg
77%

Vitamin B6
1mg
73%

Selenium
43µg
62%

Phosphorus
444mg
44%

Vitamin B2
0.68mg
40%

Vitamin B12
2µg
39%

Manganese
0.76mg
38%

Potassium
1326mg
38%

Vitamin E
5mg
37%

Vitamin B5
3mg
33%

Vitamin C
26mg
33%

Copper
0.65mg
32%

Vitamin B1
0.42mg
28%

Fiber
6g
28%

Calcium
269mg
27%

Magnesium
103mg
26%

Zinc
3mg
25%

Iron
4mg
24%

Folate
91µg
23%

Vitamin D
1µg
9%

covered percent of daily need
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