WEST AFRICAN BRAISED CHICKEN, PEANUT AND DITALINI STEW
- Barilla Ditalini and drained chickpeas
- olive oil
- boneless, skinless, chicken thigh
- 1/4 cup small yellow onion, diced
- fresh garlic, minced
- fresh ginger, minced
- Berbere spice blend
- chicken stock
- 1/4 cup smooth peanut butter
- 1/4 cup canned crushed tomatoes
- Scotch Bonnet, finely minced
- coconut milk
- 1/2 cup chopped kale
- 1/2 cup sweet potato, diced skin on
Ditalini
CHEF'S NOTE
Recipe created by Chef Jeffery Quasha
This dish, like most stewed items, gets better as it sits. Using chicken thighs versus breasts allows for the dish to cook low and slow and be reheated the next day. Serving this with herbed yogurt would add some more depth and flavor.