African Chicken & Peanut Stew

Add a little adventure to your mealtime menu with this hearty stew infused with the flavors of Africa.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 3/4 tsp. ground cumin
• 1/2 tsp. ground ginger
• 1/2 tsp. ground coriander seeds
• 1/4 tsp. cinnamon
• 1 tbsp. olive oil
• Salt and freshly ground black pepper
• 6 chicken thighs
• 1 large onion chopped
• 1 clove garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 box (32 oz.) chicken broth
• 1 small butternut squash, peeled, seeded and cubed, (2-in.- pieces)
• 1/3 cup creamy peanut butter
• 1 bay leaf
• 2 small zucchini, cut into 1- in. rounds
• 1 can (12 oz.) chick peas, drained
• 1/2 cup fresh cilantro leaves

Directions

1. Step 1

   Combine the spices into a small bowl. Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with the salt and pepper. Add the chicken pieces, skin-side down, and cook until lightly browned, about 3 minutes on each side. Remove the chicken from pot and place on a plate. Remove all but one tablespoon of oil.

2. Step 2

   Reduce the heat to medium and add the onion and garlic. Stirring frequently, cook until the onions are tender, about 5 minutes. Add the spices and cook until fragrant, about 1 minute. Add the tomatoes and stir. Return the chicken pieces to the pot along with the chicken broth, squash, peanut butter and bay leaf. Bring to a boil, reduce heat and cook over low heat or a low simmer for 30 minutes.

3. Step 3

   Add the sliced zucchini and chickpeas. Continue cooking until the zucchini is tender, about 10 minutes longer. Ladle into bowls and garnish with fresh cilantro.

Nurtition Facts

• Calories: 302
• Total Fat: 16g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 42mg
• Sodium: 693mg
• Total Carbs: 20g
• Fiber: 4g
• Sugar: 5g
• Protein: 21g