North African Chicken Peanut Stew
with Sweet Potatoes and Lime Yogurt
A creamy fiery North African spiced chicken stew with sweet potatoes and chilis will warm up the cold winter nights. A drizzle of lime yogurt helps cool the taste buds.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Thighs
¾ cup
Basmati Rice
3 tbsp
Peanut Butter
(Contains Peanuts)
1 unit
Chicken Broth Concentrate
56 g
Onion, chopped
½ tbsp
Cumin-Turmeric Spice Blend
1 unit
Chili Pepper
340 g
Sweet Potato
30 g
Ginger
7 g
Cilantro
1 unit
Lime
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce.Minimum weight of chicken thighs. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Meanwhile, finely chop cilantro. Peel, then finely grate ginger. Cut sweet potato into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Finely chop chili. (NOTE: We suggest using gloves when prepping chili!) Pat chicken dry with paper towels, then cut 1/2-inch pieces.
Add rice to the pot of boiling water. Reduce the heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-23 min.
While sweet potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken and half the Cumin-Turmeric Spice Blend. Cook, stirring often, until browned, 4-5 min.** Transfer to a plate and set aside.
Add another 1 tbsp oil (dbl for 4 ppl) to the pan, then onions, ginger, half the chili and remaining Cumin-Turmeric Spice Blend. Cook, stirring often, until veggies are softened, 3-4 min. Remove pan from heat. Add chicken, peanut butter, broth concentrate, half the cilantro and 1 cup water (dbl for 4 ppl). Simmer, stirring occasionally, until sauce is slightly thickened, 2-3 min.
While sauce cooks, add yogurt, 1 tsp lime zest and 1 tbsp lime juice (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Stir to combine.
Fluff rice with a fork, then season with salt. Divide the rice and sweet potatoes between the plates. Top rice with the stew. Sprinkle over remaining chili and remaining cilantro. Drizzle over lime crema. Squeeze over a lime wedge, if desired.
