½ cup peeled and thinly sliced ginger
4 garlic cloves
2 jalapeños, chopped
¼ cup freshly squeezed orange juice
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
3 tablespoons peanut oil, divided
2 large onions, coarsely chopped (about 4 cups)
1 (15-ounce) can diced tomatoes
½ cup roasted peanuts
¾ cup unsweetened coconut milk
¼ cup shredded unsweetened coconut flakes, toasted
2-3 cups chicken stock
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 pound sweet potatoes, peeled and cut into ¾-inch pieces
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
Toasted coconut flakes
fresh orange and lime wedges
- In the bowl of a food processor, pulse first ten ingredients until the mixture forms a paste.
- In a large saucepan over high heat, heat 2 tablespoons of the oil until shimmering. Add onions and a pinch of salt and stir to coat in oil. Reduce heat and cook, stirring often, until softened, about 8 minutes. Add ginger paste and cook, stirring, until the paste begins to brown, about 3 minutes. Stir in tomatoes, peanuts, coconut milk, and shredded coconut. Cook, stirring often, until mixture thickens slightly, about 5 minutes.
- Transfer mixture to a food processor and puree and return to the pot. (Alternately, puree mixture directly in the pot with an immersion blender.) Add stock, salt, and pepper. Simmer for 15 minutes. Stir in sweet potatoes and cook until tender, about 20 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan in a single layer and cook, turning once with tongs, until browned on both sides and juices run clear when pierced with a knife, about 8 minutes. Add chicken to stew and adjust seasoning to taste. Add more stock if necessary to adjust consistency. Serve with garnishes.
- Recipe from Sheri Castle