Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Excellent for chilly weather. ~Elise
Chicken, sweet potatoes and peanuts are one of these magical taste combinations that make me really feel all warm and satisfied, particularly since I in no way would have believed to do this 20 many years ago, when I met some fellow University of Wisconsin students from Ghana who produced this stew at their apartment. Chicken groundnut stew is, in a variety of kinds, typical all more than West Africa, and this is my version, inspired by my colleagues at UW.
The ideal way to make this stew is with two complete stewing hens—older chickens accessible at Asian and Latin markets. You commence by simmering the birds to make stock, which then turns into the base of the stew, and then you use the meat from the hens.
This is a bit labor-intensive for most, so I usually use pre-reduce chicken elements: legs, wings and especially thighs. This stew is just produced for chicken thighs.
What is a small uncommon about how you make the stew is that you very first brown the chicken and then stew it on the bone. You can surely eat it off the bone in the stew, but this is messy, so I choose to fish out the meat and shred it. Why bother with the bones and skin at all? They add a ton of taste to the stew.
Sweet potatoes or yams are a need to in the African version, but if you hate them, use typical potatoes or turnips.
The stew is supposed to be fairly spicy, so I normally use a whole lot of hot sauce thrown in at the end of the cooking. I only call for one teaspoon of cayenne here, due to the fact no matter how chile-adverse you are, it ought to have at least a faint bite of heat. If you genuinely cannot take chiles, skip the cayenne. But someone in Ghana will cry.
From the recipe archive, initial posted 2010.
African Chicken Peanut Stew Recipe
Use chicken legs, thighs or wings for this recipe. They have far more flavor and will hold up greater with the flavors of the stew than breast meat.
- 2-three lbs chicken legs, thighs and/or wings
- three Tbsp vegetable oil
- 1 large yellow or white onion, sliced
- A three-inch piece of ginger, peeled and minced
- 6-8 garlic cloves, chopped approximately
- 2-3 pounds sweet potatoes, peeled and lower into chunks
- 1 15-ounce can of crushed tomatoes
- one quart chicken stock
- one cup peanut butter
- one cup roasted peanuts
- one Tbsp ground coriander
- 1 teaspoon cayenne, or to taste
- Salt and black pepper
- one/4 to one/two cup of chopped cilantro
1 Brown the chicken. Heat the vegetable oil in a massive soup pot set in excess of medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Do not crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
two Sauté the veggies. Sauté the onions in the oil for 3-4 minutes, stirring typically and scraping any browned bits off the bottom of the pot. Include the ginger and garlic and sauté another 1-two minutes, then include the sweet potatoes and stir effectively to combine.
3 Cook the stew. Include the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir properly to combine. Carry to a simmer and taste for salt, incorporating a lot more if necessary. Cover the pot and simmer gently for 90 minutes (verify right after an hour), or until finally the chicken meat very easily falls off the bone and the sweet potatoes are tender.
4 Get rid of bones and chop the cooked chicken. Remove the chicken pieces and set them in a bowl to cool, until cool sufficient to touch. Remove and discard the skin if you want, or chop it and place it back into the pot. Shred the meat off the bones and put the meat back in the pot.
5 Change seasonings. Adjust the seasonings for salt and cayenne, then add as significantly black pepper as you consider you can stand—the stew must be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.