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African Groundnut Chicken and Sweet Potato Pancakes

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My recipe was born out of our family's love of African Groundnut Stew (groundnuts are peanuts). I invented a shortcut to the achieve the traditional deep slow cooked flavors by using chutney for the gingery sweet tang, boneless skinless chicken thighs for the full rich chicken flavor and coconut milk for its luscious richness. For fun instead of cooking the sweet potatoes in the stew I serve the chicken and peanuty delicious sauce on sweet potato pancakes. An exotic chicken and waffles! You'll love it!

African Groundnut Chicken and Sweet Potato Pancakes

  • Servings: 1 cup
  • Yield: 6 servings
  • Prep Time: 20 min
  • Cooking Time: 40 min

Ingredients

  • 1 small sweet potato
  • 1 cup “Add only water” pancake mix
  • 1 tablespoon grape seed oil plus more for more pancake batches, plus 2 TB
  • 1 tablespoon butter, plus more for more pancake batches
  • 1.25 pound boneless, skinless chicken thighs, cut in 1 inch dice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon jalapeno pepper, small dice
  • 2 tablespoons shallots, small dice
  • 2 tablespoon carrot, small dice
  • ⅔ cup coconut milk
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons mango chutney
  • 2 tablespoons lemon juice
  • 2 tablespoon fresh basil leaves, chopped
  • ¼ cup coarsely chopped peanuts

Preparation

  1. Place the potato on a saucepan with enough water to cover and bring to a boil. Lower heat to a simmer and cook until fork tender. Let cool, peel and place 1 cup potato in a bowl. Stir pancake mix and ⅔ cup water with the potato until smooth.
  2. Heat 1-tablespoon oil and 1-tablespoon butter in a heavy skillet over medium heat. Spoon pancake batter in to skillet , making two pancakes at a time, and cook until browned on one side. Flip and cook through. Remove to a plate and repeat for four more pancakes. The pancakes can be kept warm in a 200 degree oven.
  3. Maintaining skillet heat, add 2 tablespoons grape seed oil. Add chicken, salt, pepper, jalapeno, shallots and carrots to the skillet add cook until chicken begins to brown, stirring occasionally. Add coconut milk, peanut butter, chutney, lemon juice and basil to the skillet contents and bring to a simmer. Remove from heat just as thickening occurs.
  4. Serve chicken and sauce over pancakes, sprinkled with peanuts and garnished with basil. So good and fun for the whole family!

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