West African-Inspired Chicken Stew with Mashed Sweet Potato

Categories: african, chicken, main, not tried

Ingredients

• 1 6-ounce can tomato paste
• 1 medium zucchini
• 1 pound boneless skinless chicken breast or leg meat
• 11/4 teaspoons kosher salt, plus salt to taste
• 1 teaspoon ground black pepper
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon chile pepper flakes or to taste
• 4 white-flesh sweet potatoes, peeled and sliced 1/2 inch thick (about 3 pounds)
• 1 to 2 teaspoons flour if needed for thickening
• 1/2 cup unsalted smooth natural peanut butter
• Chopped peanuts for garnish

Directions

1. Bring a large pot of salted water to boil for the sweet potatoes.

2. In a medium saucepan, whisk together the tomato paste and 2 cups water and bring to a low boil. Reduce heat and add the zucchini, chicken, salt, pepper, curry powder, sugar, garlic powder and chile flakes.

3. Simmer the stew about 10 minutes.

4. Meanwhile, boil the sweet potatoes until very tender when pierced with a knife, about 10 minutes. Drain, reserving about 1/2 cup of cooking liquid. Mash the sweet potatoes with a potato masher. They should be chunky; add some of the reserved cooking liquid if needed. Season to taste with salt and spoon in a ring-shape on a platter.

5. Add some flour if the stew seems too thin, then bring to a simmer until thickened. Remove the stew from heat. Stir in the peanut butter until incorporated, and adjust seasoning to taste. Pour into the center of the ring of mashed sweet potatoes and garnish with the chopped peanuts.

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