SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.0
  • Total Fat: 11.8 g
  • Cholesterol: 57.3 mg
  • Sodium: 521.3 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 20.6 g

View full nutritional breakdown of West Vermonter Chicken Stew calories by ingredient
Report Inappropriate Recipe

West Vermonter Chicken Stew

Submitted by: BTVMADS

Introduction

This is my mom's adaptation of a recipe for West African Chicken Stew -- it features some great, local winter produce. Plus, changes she made (like using squash instead of potatoes and halving the amount of peanut butter) really lighten the dish and load it with more nutrients! This is my mom's adaptation of a recipe for West African Chicken Stew -- it features some great, local winter produce. Plus, changes she made (like using squash instead of potatoes and halving the amount of peanut butter) really lighten the dish and load it with more nutrients!
Number of Servings: 6

Ingredients

    2 tsp. vegetable oil
    6 skinless chicken thighs (bone-in is fine)
    1 cup chopped onion
    4 cups peeled and cubed butternut squash *
    4 cloves garlic, crushed or minced
    1 tsp. freshly ground black pepper
    1/2 tsp. salt
    1 tsp. ground coriander
    1 tsp. cumin
    1/2 tsp. red pepper flakes (more if you're brave!)
    1 cup water
    2 cups low sodium chicken broth
    1/3 cup peanut butter (all natural, no sugar added is best)
    2 cups stemmed and chopped fresh kale

    * I always peel and cube a whole squash, because it's far less expensive that way. It does take patience and a lot of muscle though, so if you prefer, buy 2 packages of the pre-cut squash. HALF those chunks though before using them.

Directions

1.) Heat the oil in a large, heavy soup pot or dutch oven over medium-high heat. Add the chicken and cook until completely browned, about 5-7 minutes.
2.) Remove the cooked chicken and set aside (I wrap it in some foil for quick clean-up)
3.) Add the onion, squash, garlic, and all spices to the pot. Cook until the onions soften, about 5 minutes.
4.) Stir in the water, broth, and peanut butter until the PB is smoothly integrated. Return the chicken to the pot. Top the stew with the chopped kale, cover and simmer until squash is thoroughly cooked, about 15 minutes.


This makes about 6 servings. Serve as-is with some crusty bread, or over whole wheat couscous or brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user BTVMADS.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • You had me until the squash,, I would trade parsnips or spuds for that, no red pepper,, but any stew is great, this sounds warming in our subzero temps now! - 1/3/10

    Reply from BTVMADS (1/3/10)
    This recipe originally calls for potatoes, so making that switch would be fine. If you like sweet potatoes, those would be a great trade too! I'm not sure how parsnips would go with the peanut butter....


    Was this review helpful?   yes  No