March 23, 2016
Chicken and Sweet Potato Stew
- 3 thick bacon slices, cut crosswise into 1/4 inch strips (about 3 ounces)
- 4 boneless, skinless chicken thighs, cut into 2-in pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1 tablespoon peanut oil or vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 2 garlic cloves, thinly sliced
- 2 tablespoons instant or all-purpose flour
- 1 tablespoon red curry powder or garam masala
- 1 cup chicken stock
- 1 (14 1/2-ounce) can whole peeled tomatoes
- 2 cups peeled sweet potato cut into 3/4 inch cubes
- 3 tablespoons golden raisins or currents
- 1/4 cup peanut butter
- 1/2 cup well-stirred coconut milk (lite or regular) or half-and-half
- 1/2 cup hot mango chutney
- 1/2 cup coarsely chopped roasted peanuts
- Hot cooked long-grain white rice, for serving.
- Cooked bacon, thinly sliced scallions, coconut, and additional chutney, for serving.
Cook the bacon in a small Dutch oven or soup pot over medium-high heat, stirring often, until browned and crispy. Transfer with a slotted spoon to paper towels to drain. Leave the drippings in the pot.
Season the chicken with the salt and pepper and brown in the bacon drippings, about 5 minutes. Transfer to a plate and set aside.
Add the oil to the pot. When it’s hot, stir in the onion, celery, bell pepper, garlic, and a pinch of salt. Cook, stirring often, until the vegetables are softened, about 8 minutes. Sprinkle the flour and curry powder over the vegetables and stir well. Cook, stirring constantly, for 2 minutes. Slowly pour in the stock, stirring to scrape up the browned bits from the bottom of the pot. Add the tomatoes and break them up with the side of the spoon. Cook, stirring constantly, until the mixture is smooth and slightly thickened, about 2 minutes.
Stir in the chicken, sweet potato, and raisins. Cover and simmer, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender, about 8 minutes.
Stir in the peanut butter, coconut milk, chutney, and peanuts, and heat through, about 5 minutes. Season with salt and pepper. Serve hot over the rice, topped with the condiments.
Makes 8 to 10 servings.