Dutch Oven & Braiser Dinners

PEANUT AND CHICKEN STEW

MAKES 6 TO 8 SERVINGS

Throughout the world, peanuts often show up in savory dishes, and they’re right at home in this sweet and spicy stew.

2 tablespoons vegetable oil
8 boneless skinless chicken thighs
1½ teaspoons kosher salt, divided
1 teaspoon ground black pepper
1½ cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
2 cloves garlic, finely chopped
3 cups chicken broth
½ cup creamy peanut butter
3 tablespoons tomato paste
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper
2 cups coarsely chopped peeled sweet potatoes
1½ cups coarsely chopped peeled parsnips
3 bay leaves
1 tablespoon fresh lime juice
Hot cooked rice, to serve
Garnish: chopped fresh parsley, chopped cocktail peanuts, lime wedges

1. In a large Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Sprinkle chicken with 1 teaspoon salt and black pepper. Add half of chicken to Dutch oven; cook until browned, 2 to 3 minutes per side. Remove from Dutch oven. Repeat with remaining chicken.

2. Add onion to Dutch oven; cook until browned, about 3 minutes. Add ginger and garlic; cook for 1 minute. Add broth, peanut butter, tomato paste, curry powder, cumin, and red pepper, stirring until smooth. Add sweet potatoes, parsnips, and bay leaves; bring to a simmer. Partially cover and cook for 10 minutes.

3. Return chicken to Dutch oven; partially cover and cook until tender, 35 to 40 minutes. Stir in lime juice and remaining ½ teaspoon salt. Discard bay leaves. Serve over hot cooked rice. Garnish with parsley, peanuts, and lime wedges, if desired.

Spring Pea Soup

MAKES 4 TO 6 SERVINGS

A swirl of sour cream and a sprinkle of fresh dill make this soup look more like