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West African Peanut Stew

West African Peanut Stew

Ingredients

  • 1 cup chopped onion
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon tomato paste
  • 1 pound boneless, skinless chicken breasts or thighs, cut into large chunks
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon tomato paste
  • 1 pound boneless, skinless chicken breasts or thighs, cut into large chunks
  • 3 - 4 cups chopped Swiss chard or other leafy greens of your choice 1 cup cubed raw pumpkin
  • 1 cup cubed raw pumpkin
  • 1/2 cup water
  • 1 cup chunky peanut butter

Directions

  1. In the inner cooking pot of the Instant Pot, stir together the onion, garlic, ginger, salt, cumin, coriander, pepper, cinnamon, cloves, and tomato paste. Add the chicken, chard, vegetables, and water.
  2. Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 10 minutes. When the cooking is complete, let the pressure release naturally. Unlock the lid.
  3. Mix in the peanut butter a little at a time. Taste with each addition, as your reward for cooking.
  4. The final sauce should be thick enough to coat the back of a spoon in a thin layer.
  5. Serve over mashed cauliflower, cooked zucchini noodles, steamed vegetables, or with a side salad.

Note

  • Recipe from The Keto Instant Pot Cookbook by Urvashi Pitre.

Nutrition Information

Per serving: 411 kcal cal., 27 g fat) (15 g carb., 5 g fiber, 31 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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