I really love authentic African flavors, but they can be hard to come by in the U.S. This recipe features a delicious combination of readily available African ingredients like peanut butter, sweet potatoes and black-eyed peas.
—MICHAEL COHEN LOS ANGELES, CA
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15 1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional
1. Sprinkle chicken with salt and pepper. In a Dutch oven, cook the chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
2. In the same pot, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
3. Stir in peas, tomatoes, sweet potato, broth, peanut butter, 1 1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the potato is tender. Add the chicken; heat through.
4. Serve with rice if desired. Sprinkle with the remaining thyme.