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West African Vegetable & Chicken Stew

A rich peanut sauce is the surprising and satisfying base for this hearty soup. With a variety of vegetables, cubed chicken and topped with a spoonful of rice, this soup checks all the boxes.
  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cubed
  • 1 onion, quartered
  • 2 zucchini, chopped
  • 1 red bell pepper, large diced
  • 4 ounces cremini mushrooms, sliced
  • 5 baby red potatoes, quartered
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 large garlic cloves, minced
  • ¼ teaspoon cayenne pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ cup creamy peanut butter 1 tablespoon tomato paste 1 teaspoon Sriracha sauce
  • 1 teaspoon grated fresh ginger
  • ½ cup coconut milk 2 cups water
  • ¼ cup chopped fresh parsley, for garnish
  • Prepared white rice, for serving

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until all sides are lightly golden but the chicken is not cooked through. Add the onion, zucchini, bell pepper, mushrooms, potatoes, diced tomatoes, salt, black pepper, garlic, and cayenne. Cook, stirring, for 8 minutes, until the onion is translucent and the vegetables are browning
in spots.
2. Add the chickpeas, peanut butter, tomato paste, Sriracha, ginger, coconut milk, and 2 cups water. Reduce the heat to low, bring to a simmer, and cook, stirring occasionally, for 30 minutes, or until the sauce thickens and all the vegetables are tender.
3. Ladle into bowls, garnish with chopped parsley, and serve with a scoop of rice.

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