Sauce Arachide

Prep:15minCook:45min

A Cote D'Ivoire peanut butter based chicken stew. Serve over cous-cous with extra cayenne pepper! From Madame Woods French class

Updated at: Wed, 25 Sep 2024 16:35:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories277 kcal (14%)

Total Fat13.5 g (19%)

Carbs12.1 g (5%)

Sugars3.6 g (4%)

Protein28.5 g (57%)

Sodium565.5 mg (28%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 lbsboneless skinless chicken thighs

1 x 28 ozcan diced tomatoes

2 cupschicken broth

1zucchini

sliced into half-moons

1yellow squash

sliced into half - moons

salt

pepper

cayenne pepper

½ cupnatural peanut butter

Instructions

Step 1

Saute one diced onion with 2 minced garlic cloves. Add 2 lbs of chicken thighs (cut into strips) and cook until chicken is browned but not cooked through. Add 2 sliced carrots, 1 chopped bell pepper and cook until softened. Add 1 28 oz can of diced tomatoes along with 2 cups of chicken broth and 1 zucchini and 1 yellow squash sliced into half moons.

Step 2

Add salt, pepper and cayenne pepper to taste. Bring to a boil then lower the heat and simmer until the vegetables are tender and the chicken is cooked through. Lastly, stir in 1/2 cup of natural peanut butter. Serve over rice or couscous with more cayenne pepper as desired.

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