NNM -- Soup

West African Chicken and Groundnut Stew

2 chicken breasts, cut into 1/2-inch pieces
1 Tbsp canola oil
1 medium onion, chopped
1 clove garlic, minced
1 (28 oz) can diced tomatoes, undrained
1 (15 oz) can great northern beans, undrained
1 (11 oz) can vacuum-packed whole kernel corn, drained
1 large sweet potato, peeled and chopped
3/4 cup water
1/4 cup peanut butter
1 Tbsp tomato paste
1 tsp salt
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp cayenne pepper
3 cups hot cooked brown rice
Chopped peanuts
Cilantro, chopped

In dutch oven over medium-high heat, cook chicken in oil until lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3-4 minutes or until onion is tender. Add remaining ingredients except for rice, mix well and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve over hot rice and top with peanuts and cilantro.

Yield: 8 (1 1/2 cup) servings

Nutrition Information: Calories 370, Protein 22g, Fat 8g.

I absolutely LOVE this recipe! It is so easy to throw together, it's filling and perfect for cold days. I discovered recently that it also freezes really well so you can thaw/reheat it to serve at a later date.

Key ingredient: SWEET POTATO. I cannot say enough good things about sweet potatoes! I find it tragic that so many people eat them but once a year, at the Thanksgiving table, completely smothered in syrupy-sweet sauce and topped off with marshmallows. Oh and the fact that this infamous Thanksgiving dish is usually made with CANNED potatoes makes me just quiver. Fresh sweet potatoes are SO easy to make and they are packed with vitamin A, iron and fiber (particularly when eaten with the skin). Rinse them off, prink them a few times with a fork and bake in a 425 degree oven for 35-40 minutes or until tender when squeezed and enjoy. The natural sugar in sweet potatoes caramelize when baked so they are delicious eaten plain or with a sprinkle of cinnamon.