| Fast Prep

african chicken peanut stew

prep: 30 minutes | cook: 50 minutes | MAKES: 6 to 8 servings (1¾ cups each)

• 6 green onions
• 1 Tbsp. coconut oil or canola oil
• 1 medium green sweet pepper, cut into 1-inch pieces
• 1 Tbsp. finely chopped fresh ginger
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. crushed red pepper
• 4 cloves garlic, minced
• 8 medium bone-in chicken thighs, skinned (see tip following recipe photo)
• 3 14.5-oz. cans reduced-sodium chicken broth
• 12 oz. sweet potatoes, peeled and cut into 1-inch chunks
• 1 cup coarsely chopped, peeled eggplant
• ½ cup creamy peanut butter
• ½ of a 6-oz. can tomato paste (⅓ cup)
• 1 15-oz. can crushed tomatoes
• ⅓ cup chopped fresh Italian parsley
• ½ cup chopped lightly salted peanuts

1. Trim ends from green onions; cut off green tops. Cut tops into 2-inch lengths; set aside for serving. Cut white bottoms into 1-inch lengths.

2. In a 6- to 8-qt. pot heat oil over medium heat. Add white parts of green onions and the sweet pepper; cook 5 minutes, stirring occasionally. Add the next five ingredients (through garlic). Cook and stir 30 seconds. Add chicken and broth. Bring to boiling; reduce heat. Simmer, covered, 35 minutes or until chicken is no longer pink (180°F). Transfer chicken to a cutting board. Set aside until cool enough to handle.

3. Add sweet potatoes and eggplant to the pot. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. Meanwhile, ladle about ½ cup of the hot broth into a medium bowl. Whisk in peanut butter until smooth. Whisk in tomato paste.

4. Remove chicken meat from the bones and coarsely shred the chicken using two forks. Add shredded chicken, peanut butter mixture, and tomatoes to the pot. Cook, covered, over medium-low heat 5 minutes, stirring occasionally. Stir in parsley. Top servings with reserved green onion tops and peanuts.

PER SERVING: 477 cal., 24 g fat (6 g sat. fat), 122 mg chol., 967 mg sodium, 30 g carb., 7 g fiber, 11 g sugars, 39 g pro.