This peanut butter stew (Granat soup) is rich, hearty, and deeply comforting. Tender shredded chicken and sweet potatoes simmer in a creamy, savory peanut-tomato broth with a gentle kick of cayenne. Served over rice, it’s a warm, nourishing dish full of bold flavor and satisfying texture.
Family of 6
20 minutes
60 minutes
American
Stew
1 1/2 lbs. chicken breast, cooked and shredded
Avocado oil
1 1/2 cups creamy all-natural peanut butter
1 onion, diced
1 sweet potato, peeled and cubed
2 heaping tbsp. tomato paste
6–7 cups chicken broth (reserved cooking liquid from the chicken)
2 tsp. salt, divided
2 tsp. black pepper, divided
1–2 tsp. cayenne pepper, divided
Fresh parsley, for garnish
In a large pot, add the chicken breasts and cover with water. Bring to a boil, then simmer for 15–20 minutes, or until fully cooked. Remove the chicken, shred it, and reserve 6–7 cups of the cooking liquid for the soup.
In another large pot (or the same pot, once emptied), heat avocado oil over medium heat.
Add the diced onion and cook until translucent.
Stir in the tomato paste and cook for a few minutes to deepen the flavor.
Add the diced sweet potatoes. Season with 1 tsp salt, 1 tsp black pepper, and 1/2–1 tsp cayenne. Stir and cook for a few minutes.
Pour in the reserved chicken broth (6–7 cups).
Season again with the remaining salt, black pepper, and cayenne. Bring to a boil, then cover and simmer for 20–25 minutes, or until the sweet potatoes are fork-tender.
Stir in the peanut butter until fully incorporated. Add the shredded chicken and mix well.
Remove from heat. Serve over white rice and garnish with fresh parsley. Enjoy!
