Peanut Stew

After the birth of our son, we were fortunate enough to receive ten days worth of dinners from the fabulous moms in our parent group.  This delicious, veggie filled meal was our favorite and now is a regular on our dinner table.  We received the meal meat-less and it was fantastic that way, but David suggested adding some chicken.  Boiled some chicken thighs, gave it a try- yum!  So your choice, veggie or chicken. 


Peanut Stew
adapted from parent group mom, Raquel

4 chicken thighs, boiled, shredded (I get w/ bone, w/ skin- way cheaper and it only adds a couple minutes extra to prep)- if using 
2 c chopped onion
2 T vegetable oil
½ t cayenne, or to taste
3 garlic cloves, chopped
2 c chopped cabbage (she suggested  kale or cauliflower as well)
3 c combination of carrot, potato, sweet potato (3/4 in. cubes)
3 c vegetable/tomato juice
1 c apple juice
1 t salt
1 t grated gingerroot or 1/2 tsp ground ginger
1 T chopped cilantro
2 c chopped tomatoes (canned is fine)
½ c peanut butter

 In a 4-quart pot, heat oil over med. heat. Add onions and sauté about 5 mins., until they start to become translucent. Stir in cayenne and garlic and sauté about 2 more mins.

 Add cabbage, root vegetables, and sauté, covered 1-2 mins.

Mix in the juices, ginger, cilantro, and tomatoes. Bring to a boil over medium heat, then simmer, covered, over low heat until root veggies are tender, about 15-20 mins.

Stir in peanut butter and cooked chicken (if using). Simmer slowly until ready to serve.

Garnish with cilantro and/or peanuts.  I sometimes serve it on top of cous cous, David prefers his cous cous on the side.