Mediterranean Diet African Chicken Peanut Stew
Immerse yourself in the robust flavors of this Mediterranean Diet African Chicken Peanut Stew, a heartwarming fusion of global cuisines that's as nutritious as it is delicious. Tender, seasoned chicken thighs simmer in a rich tomato and peanut butter base, creating a blend of creamy and tangy goodness infused with aromatic ginger, garlic, and cayenne pepper for a touch of spice. Vibrant veggies like red bell peppers, carrots, and fresh spinach add layers of texture and color, while a garnish of cilantro and zesty lime wedges rounds out the meal with a refreshing finish. This wholesome, protein-packed stew is perfect for weeknight dinners or entertaining guests, offering a flavor-forward exploration of African-inspired comfort food within Mediterranean dietary principles. Serve it hot and let the irresistible combination of savory and nutty notes steal the show!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 medium Red bell pepper, chopped
- 2 medium Carrots, diced
- 2 tablespoons Tomato paste
- 1 cup Crushed tomatoes
- 4 cups Low-sodium chicken broth
- 0.5 cup Natural peanut butter
- 0.25 teaspoon Cayenne pepper
- 4 cups Fresh spinach
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and brown on all sides, then remove and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the red bell pepper and carrots to the pot and sauté for 5 minutes until they start to soften.
Stir in the tomato paste and crushed tomatoes, mixing well.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the chicken to the pot. Cover and let it simmer for 15 minutes.
Remove the chicken, shred it into pieces, and return it to the pot.
Stir in the peanut butter until fully integrated into the stew, then add the cayenne pepper.
Add the fresh spinach, allowing it to wilt into the stew.
Adjust seasoning with additional salt and pepper, if necessary, then remove from heat.
Garnish with chopped cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 46.1 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4311 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
