WEST AFRICAN BRAISED CHICKEN, PEANUT AND DITALINI STEW

INGREDIENTS

• 8 oz combined Barilla Ditalini and drained chickpeas
• 1 Tbsp olive oil
• 1 lb boneless, skinless, chicken thigh
• 1/4 cup small yellow onion, diced
• 1 Tbsp fresh garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp Berbere spice blend
• 2 cups chicken stock
• 1/4 cup smooth peanut butter
• 1/4 cup canned crushed tomatoes
• 1 tsp Scotch Bonnet, finely minced
• 1 cup coconut milk
• 1/2 cup chopped kale
• 1/2 cup sweet potato, diced skin on

PREPARATION

1. 1.Heat the oil in a large thick bottom soup pot over medium to high heat.
2. 2.Once the oil is hot add the onions, scotch bonnet pepper, ginger, garlic and spices and cook for three minutes.
3. 3.Next, add the chicken to the pan and cook for two minutes.
4. 4.Deglaze the pan with the chicken stock, crushed tomatoes, peanut butter and coconut milk.
5. 5.Reduce to a simmer and add the raw sweet potatoes.
6. 6.Simmer for 12 minutes before adding the kale, cooked pasta, and drained chickpeas.
7. 7.Cook for another 10 minutes on low and then remove from the heat.
8. 8.For plating, scoop 2 cups of the stew into a large bowl. Garnish each bowl with: 1 each lime wedge, 1 tsp. of chopped peanuts, 1 tsp. of chopped cilantro.