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Chicken and Sweet Potatoes with African Peanut Sauce
Warming comfort for cold, blustery days.


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6 chicken thighs, skin removed, fat trimmed
6 chicken drumsticks, skin removed
1 1/2 teaspoons coarse salt, divided
1 1/2 teaspoons ground coriander, divided
2 teaspoons canola oil
1 medium onion, peeled, cut in large dice
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 large sweet potatoes, peeled, cut in chunks
1 cup fat free, reduced sodium chicken broth
1 can (15 oz) unsalted diced tomatoes, crushed
1/2 cup peanut butter
1/2 teaspoon ground red pepper
3 tablespoons unsalted peanuts
2 tablespoons chopped cilantro


Season chicken with 3/4 teaspoon salt and 1/2 teaspoon coriander. In nonstick Dutch oven, place oil and heat to medium-high temperature. Add one half of chicken and cook until brown on all sides, about 10 minutes. Remove chicken to platter; repeat with remaining chicken. To drippings remaining in same pan, add onion and cook, stirring, 2 minutes. Add ginger and garlic and sauté 1-2 minutes more. Stir in sweet potatoes. Add chicken broth, tomatoes, peanut butter, ground red pepper and remaining salt and coriander; top with chicken. Spoon sauce over chicken. Heat to boiling, reduce heat to medium. Serve in soup bowls; sprinkle with cilantro.

Nutritional Information:

Servings: 6
Calories: 436
Protein: 33.3 g
Total Fat: 25.5 g
Saturated Fat: 4.7 g
Cholesterol: 88 mg
Sodium: 445 mg
Carbohydrates: 29 g

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