West African Chicken Stew with Sweet Potatoes

This hearty chicken and peanut stew using unsalted chicken stock gets a great punch of flavor from freshly grated ginger. It’s warm, comforting — and filling.
15m
PREP TIME
4hr
COOK TIME
325
CALORIES
12
INGREDIENTS

Servings: 10

Ingredients

  • 2 pounds bone-in chicken thighs, skin removed
  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 container (32 ounces) unsalted chicken stock, (4 cups)
  • 1 large onion, thinly sliced
  • 1 cup peanut butter
  • 1 can (8 ounces) tomato sauce
  • 1 piece (about 3-inches) fresh ginger, peeled and minced
  • 2 teaspoons McCormick Gourmet™ Organic Ground Coriander
  • 1 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
  • Chopped fresh cilantro, for garnish
  • Roasted salted peanuts, for garnish
  • Lemon wedges, for garnish

INSTRUCTIONS

  • 1 Place all ingredients, except garnishes, in slow cooker; stirring to mix well. Cover.
  • 2 Cook 8 hours on LOW or 4 hours on HIGH.
  • 3 Remove chicken from slow cooker. Remove chicken bones and shred or cut meat into bite-size pieces. Return chicken to slow cooker, stirring to mix. Serve with cilantro, peanuts and lemon wedges, if desired.

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NUTRITION INFORMATION

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