Slow-Cooker Pulled Chicken West African Peanut Stew

Slow Cooker Pulled Chicken West African Peanut Stew // Queen Smithereen.

Slow Cooker Pulled Chicken West African Peanut Stew // Queen Smithereen.

One Year: Smoothie Bowls
Two Years: Cherry Almond Granola
Three Years: Baby Banana-Cardamom Pancakes

Slow-Cooker Pulled Chicken West African Peanut Stew
Serves 8-10

Pulled Chicken:
1 1/2 lbs (about 5-6) boneless, skinless chicken thighs
2 cups vegetable stock
1/4 tsp ground ginger
pinch of cayenne
sea salt and freshly ground black pepper, to taste

Stew:
1 tbsp extra virgin olive oil
1 red onion, diced
2 scallions, thinly sliced, divided
1 red bell pepper, diced
1 large sweet potato, peeled and chopped into 1/2-inch cubes
1/2 cup diced tomatoes (with juices) from a 15-ounce can (or more, if desired)
1/2 cup peanut butter (chunky preferred, but creamy works well, too)
2 tbsp (from about a 3 inch-long piece) grated fresh ginger
1/8-1/4 tsp cayenne
4 cups vegetable stock
1-2 tbsp harissa paste* (optional)
sea salt and freshly ground black pepper, to taste

To Serve:
crushed salted peanuts, scallions, cilantro, flatbread

Pulled Chicken:
In a slow cooker set to high heat, combine chicken thighs, vegetable stock, ground ginger, cayenne, sea salt, and pepper. Cook for 3 1/2 to 4 hours. Use two forks to gently pull the chicken apart (this should happen very easily, as the chicken will be quite tender).

Stew:
In a large pot, heat olive oil on medium heat. Add red onion and white and light green parts of the scallions, reserving the dark green scallion slices for later. Sauté until translucent, about 5 minutes, then add red bell pepper. Cook until bell pepper tenderizes, about 2 minutes. Add sweet potato, diced tomatoes, peanut butter, fresh ginger, and cayenne, stirring to coat. Pour in pulled chicken mixture (with juices) from slow cooker. Pour in vegetable stock. Increase heat to high, bringing the mixture to a boil. Let cook until the sweet potatoes are cooked through, about 20 minutes, then remove from heat. Stir in harissa. Season with salt and pepper, to taste. To serve, garnish with salted peanuts, scallions, or cilantro, and eat with flatbread. Soup is best when made about 12 hours ahead of time. To store, keep refrigerated in an airtight container for up to 5 days.

*I have found there are some not-so-great tasting harissas out there, so make sure you have a high-quality one in your hands. This one is my absolute favorite of all.

12 comments

Add Yours
  1. Rhonda Sittig

    Hi Kelsey– this looks so so rich and savory!! Love anything with peanuts in it. — and– I read The Goldfinch– I got hooked with the poor motherless boy, and even though things went pretty south from there, I couldn’t put it down!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.