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Peanut Stew

Rainy season can sometimes really drive you crazy. Dark, dreary days followed by long dark evenings – it gets monotonous after a while. For me, it’s important to be able to change it up a little bit for dinners, always, but especially when the weather gets the best of me. This peanut stew is one of my all-time favorite ways to beat the rainy season blues. It’s hearty, luscious and spicy. Finishing it with some raw Serranos and a squeeze of lime gives hope that spring is on the way – just around the corner. This stew can easily be made vegan, with the omission of the chicken and the addition of two extra sweet potatoes. The vegan version of this stew goes incredibly well with Moby’s brand new release – “Everything was Beautiful, and Nothing Hurt,” which makes you feel exactly as the name would suggest – light, airy and at ease. I hope you’ll enjoy a bowl of this stew with this new album and a buttery glass of our Diamond Chardonnay – the perfect pairing to the spice of the stew!

Ingredients
4 Skin on Chicken Thighs (omit for vegan stew)
1 Large Yellow Onion, Diced
1 Head of Garlic, Peeled and Smashed
4 Serrano Peppers, thinly sliced
1 Sweet Potato, Cut into ½ inch cubes (add two additional for vegan stew)
1 12oz Can Garbanzo Beans, Drained
1 Tbsp. Cumin
1 Tsp. Coriander
1 Tsp. Red Pepper Flakes
2 Heaping Tablespoons Crunchy Peanut Butter
1 12oz can Coconut Milk
4 Cups Chicken Stock (sub Vegetable Stock for vegan stew)
Lime Wedges for Serving
Salt to Taste

Method

  1. Heat a large heavy bottomed pan over high heat.
  2. When the pan gets hot, add chicken, skin side down and render the fat until skins are golden brown. Remove chicken from pan and set aside.
  3. To the hot chicken fat, add onions, garlic and Serrano peppers and cook until onions are translucent.
  4. Add peanut butter to the pan and stir to coat the translucent vegetables.
  5. Add coconut milk, chicken stock, sweet potato, garbanzo beans and spices. Stir to combine and bring to a boil.
  6. Bring down to a simmer and put chicken back in the pot – it will finish cooking in the liquid.
  7. Simmer for 30-40 minutes or until sweet potato is tender and the chicken is cooked through. Season to taste.
  8. Serve with a few slices of raw Serrano peppers and a lime wedge.