African nut stew with chicken
1 tablespoon grapeseed oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeño, minced
3 boneless skinless chicken thighs, cut into cubes
1 cup peanuts, divided
2 sweet potatoes, chopped
1 (28 ounces) can diced tomatoes
2 cups chicken broth
1 bunch swiss chard, chopped
1/2 cup peanut butter
Cooked basmati rice, for serving
Cilantro, for garnish
Salt and pepper, to taste
Heat oil in a large soup pot over medium heat. Add onion, garlic and jalapeño. Sprinkle with salt and pepper, and sauté until soft, 5-7 minutes.
Season chicken and add to the pan. Cook for a few minutes until it begins to brown.
Add 1/2 cup peanuts, sweet potatoes, tomatoes and chicken broth. Bring to a boil, cover and simmer for 15 minutes.
Stir in chard and cook an additional 3-4 minutes. Stir in peanut butter. Turn off heat.
Serve over rice, garnished with cilantro and crushed peanuts.