West African Chicken and Peanut Stew

Serving Size 6
Ingredients
- 2 tbsp Canola oil
- 6 Boneless chicken thighs
- 1/4 tsp Salt and pepper
- 1 Onion, chopped
- 2 tbsp SupHerb Farms Fusions® Moroccan Harissa
- 1 cup Reduced-sodium chicken broth
- 1 can (15 oz) Diced tomatoes
- 1/2 cup Peanut butter
- 18 Okra
- 2 Small eggplants, chopped
- 1/4 cup Chopped peanuts
- 2 tbsp Finely chopped fresh cilantro
Categories
- Categories: African
- Ingredients: Bowl, Chicken (Poultry), Plant-Forward
Preparation
- Heat oil in large skillet set over medium heat. Season chicken with salt and pepper. Cook chicken for 5 to 8 minutes or until browned all over; transfer to plate.
- In same skillet, cook onion and SupHerb Farms Fusions® Moroccan Harissa for 3 to 5 minutes or until onion is slightly softened. Stir in broth, tomatoes and peanut butter; bring to boil.
- Stir in okra and eggplant. Return chicken to skillet. Reduce heat to medium-low; simmer for 30 to 35 minutes or until chicken is cooked through and vegetables are tender.
TO SERVE
Garnish with chopped peanuts and cilantro.
TIPS
- Serve with white steamed rice or quinoa.
- Stir in 1/2 lb diced sweet potato if desired.