Page 31 - One-Dish Meals

Chicken and Sweet-Potato Stew

Coat chicken thighs with an exotic mix of cumin and cinnamon, then
simmer with beta-carotene-rich sweet potatoes in a creamy peanut-
butter sauce. Delectable over brown rice.
P R E P 20 minutes C O O K 45 minutes M A K E S 4 main-dish servings

4 medium bone-in chicken thighs 1 can (28 ounces) whole tomatoes
1
(about 1 ⁄2 pounds), skin removed in juice
1 teaspoon ground cumin 3 tablespoons natural peanut butter
1 ⁄4 teaspoon ground cinnamon 1 ⁄2 teaspoon salt
1 tablespoon olive oil 1 ⁄4 teaspoon crushed red pepper
3 medium sweet potatoes (about 2 garlic cloves, peeled
1
1 ⁄2 pounds), peeled and cut into 1 ⁄4 cup packed fresh cilantro leaves
1 ⁄2-inch chunks
plus 2 tablespoons chopped
1 medium onion, sliced cilantro leaves

1. Rub chicken thighs with cumin and cinnamon; set aside.

2. In nonstick 12-inch skillet, heat oil over medium heat. Add sweet pota-
toes and onion and cook until onion is tender, 12 to 15 minutes, stirring
occasionally. Transfer sweet-potato mixture to plate.

3. Increase heat to medium-high. Add seasoned chicken, and cook 5 min-
utes or until chicken is lightly browned on both sides.

4. Meanwhile, drain tomatoes, reserving juice. Coarsely chop tomatoes
and set aside. In blender at high speed or in food processor with knife
blade attached, blend tomato juice, peanut butter, salt, crushed red pepper,
garlic, and ⁄4 cup of the cilantro leaves until smooth.
1
5. Add sweet-potato mixture, peanut-butter sauce, and chopped tomatoes
to skillet with chicken; heat to boiling over high heat. Reduce heat to low;
cover and simmer 25 minutes or until juices run clear when chicken is
pierced with tip of knife. To serve, sprinkle with chopped cilantro.
E A C H S E R V I N G About 410 calories | 26 g protein | 50 g carbohydrate |
12 g total fat (2 g saturated) | 76 mg cholesterol | 725 mg sodium.

Soups & Stews 31