African nut stew with chicken

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INGREDIENTS:

1 tablespoon grapeseed oil

1 onion, chopped

4 cloves garlic, minced

1 jalapeÃ±o, minced

3 boneless skinless chicken thighs, cut into cubes

1 cup peanuts, divided

2 sweet potatoes, chopped

1 (28 ounces) can diced tomatoes

2 cups chicken broth

1 bunch swiss chard, chopped

1/2 cup peanut butter

Cooked basmati rice, for serving

Cilantro, for garnish

Salt and pepper, to taste

METHOD:

Heat oil in a large soup pot over medium heat.
Add onion, garlic and jalapeÃ±o.
Sprinkle with salt and pepper, and sautÃ© until soft, 5-7 minutes.

Season chicken and add to the pan.
Cook for a few minutes until it begins to brown.

Add 1/2 cup peanuts, sweet potatoes, tomatoes and chicken broth.
Bring to a boil, cover and simmer for 15 minutes.

Stir in chard and cook an additional 3-4 minutes.
Stir in peanut butter.
Turn off heat.

Serve over rice, garnished with cilantro and crushed peanuts.

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