Peanut butter and chicken is one of the best combinations, bar none. A friend introduced me to it in her Ghanaian groundnut stew—which is chicken slow-cooked with peppers, peanut butter, and a little tomato—and I’ve been creating variations ever since. In this version, the chicken gets a peanut-crusted topping with a flavorful tomato and sweet potato base for a balanced, all-in-one meal.
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I really wanted to love this recipe; however, it was dull and the cooking method made the sweet potatoes overly starchy and bland. It needed something to brighten it up. The chicken was excellent. I intend to eat leftovers with a squirt of hoisin (I know, not exactly African).
I also feel this dish is so heavy it is best served in winter; I have other favorites here and will be making those instead.
Very flavorful and easy to make. Excellent as a left over.
Delicious. We used peanut-almond butter instead of regular peanut butter which cut back the peanut flavor so that it wasn't overwhelming. It was a big hit and the leftovers kept well for a couple days of yummy lunches.
This recipe is delightful! Really really good easy meal with a few of my adjustments: I use bone-in chicken thighs because it's more flavorful. Takes about 15 minutes more in the oven. To counteract that longer cooking time I added the chopped peanuts halfway through so they wouldn't burn. I also cooked the sweet potato pretty much not at all prior to putting the whole skillet in the oven so it wouldn't overcook. Last change I made was that I salted and marinated the chicken half a day in advance so that it was flavorful all the way to the bone. I might use less lemon next time because it's pretty tart. Definitely will make this again
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