This is a wonderful, thick, flavorful stew. I think roasted corn might be good in this. You can make it hot and spicy, or add other veggies. I got the idea for this stew from a similar recipe from West Africa. Senegal and Gambia are known for peanut stews. This could be made vegetarian by replacing the chicken with baked or stir fried tofu, using vegetable broth instead of chicken stock. Kale or spinach might be good also.
5-6 boneless chicken thighs
8 cups of chicken stock
1 can of fire roasted, diced tomatoes (or fresh roasted grape tomatoes)
1/4 – 1 tsp ground red pepper (depending on how spicy you want it)
salt and pepper to taste
2 Tbsps of olive oil
1/2 – 1 tsp. sriracha sauce (or more if you want it spicy)
2 sweet potatoes, peeled and chopped
1 Red Pepper, chopped
1 large Sweet Onion, sliced
1 Cup creamy peanut butter (I use a natural peanut butter called Naturally More)
1/2 Cup roasted unsalted peanuts or pumpkin seeds (optional)
Heat the chicken stock to a slow boil, add salt and pepper and cook the chicken thighs for about 15-20 minutes, until done. Remove from the broth and cool. Cut up the chicken or shred with 2 forks. Set aside in the fridge.
Add the cubed sweet potato to the stock and simmer until tender, about 15 minutes.
While the sweet potatoes are cooking, heat the olive oil in a large saucepan. Cook the onion until caramelized, about 20 minutes. Add the red pepper and stir until tender.
Add the tomatoes and the onion mixture to the sweet potato broth. Add in the peanut butter and stir.
Using a Cuisinart or hand held blender blend the stock with the vegetables until smooth.
Add the pepper and hot sauce to taste.
Add in the chicken. At this point you can keep this warm
Garnish with peanuts or pumpkin seeds