African Peanut Stew

It was brought to my attention yesterday that I am a non-discriminatory snacker. An equal opportune-snackist, if you will. Pretty much... I love all the snacks. I never really thought about it before, but it's so true! 

If someone argued that pretzels were a great snack, I might agree. Cheese and crackers? Delicious. Fruit? Yum. Chips and salsa? Sure!  Fruit snacks? Fruit leather? Muffins? Ok, pretty much all baked goods (I won't waste your time by listing them all). Chocolate (ahhh peanut m&ms)? Oh YES. Marshmallow fluff straight from the jar? Personal fave. Basically if it's in front of me and I'm hungry.. I'm snacking on it. Anyone else? 

I mean, not to say that I sit around stuffing my face.. I totally don't. But ya.. I like to nibble. On all the snacks.

It can't just be me... Please tell me we have snacks in common.

As I made this delicious and aromatic peanut stew tonight, I snacked on some awesome cheese and crackers. And they were awesome. Why is cheese so good? Someone please tell me.

Dill havarti + Toasted Wheats

And why is this stew so good?

It certainly doesn't look all that good. But, I saw it and I had to have it.

And I'm really glad I tried it out! My instincts rule.

I found the recipe for this African stew at this adorable blog Figsinmybelly just this morning... aaanndd less than 12 hrs later I was enjoying my own version. Hey, what can I say? I was sick of soup and needed a new comfort food.

And hooommmyygooodddd I'm sooo glad I tried it! Score, points, winning, etc. I obviously made a few substitutions, as suggested in the blog post, so for the original recipe please go here or here. As you can see from the difference in the photos on Figsinmybelly, depending on the amount of broth or peanut butter added, you can thicken this stew to your liking. I liked the thicker version a lot. A lot. I kept the basic sauce recipe the same (except increasing some spices because I added chicken).

PS Here's a boy who looks bored. Be happy you're not this bored. 
If you are, 

Soundtrack:

  Tensnake RA 187 - Resident Advisor Podcast // 12-28-2009 by Tensnake

African Peanut Stew
Adapted from Figsinmybelly, G-nut Stew
Serves 4

2 tbsp EVOO
1 med onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tsp ground cumin
2 tsp ground coriander

3 med chicken breasts, cubed
1 large sweet potato, peeled and diced
1 1/2 tsp salt
2 c chicken broth
1 green bell pepper, diced
1 15-oz can chickpeas
1/2 cup chunky peanut butter (or more to taste)

1 15-oz bag baby spinach

4 scallions, diced

In a large stockpot or dutch oven, heat the oil over medium heat. Add onions, garlic and ginger and saute for about 5 minutes (if cooking in a dutch oven add a bit of broth to keep things moist). 

Add cumin, coriander, chicken breasts and sweet potatoes. Continue to saute for another 5 minutes (if using a dutch oven, add broth as necessary to keep things moist).

Add salt, broth, green pepper and chickpeas. Bring the stew to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes or until chicken is cooked though and sweet potatoes are soft.

Add peanut butter and stir until combined into the sauce. Continue to cook for another 5 minutes.

Remove from heat and immediately stir in spinach, adding a handful at a time until wilted and mixed in completely.

Serve with rice, quinoa or couscous (I served with couscous).