CHICKEN AND PEANUT STEW
1 whole chicken, cut into 8 pieces
2 garlic clove, minced (or more per taste)
1 teaspoon ground ginger
1 teaspoon ground coriander
sea salt and black pepper
1 tablespoon canola oil (olive or peanut oil)
1 large onion, coarsely chopped or 1 tablespoon dried flake onion
2 jalapeno chilies, finely chopped (seeds & ribs removed for less spiciness)
6 plum tomatoes, coarsely chopped
1 large potato, peeled and cut into 1-inch chunks
1/3 cup smooth or crunchy peanut butter (or blended whole peanuts)
1 can (14.5 oz) reduced sodium chicken broth
|Chicken-Peanut Stew - West Africa Origin|
- Rub chicken with garlic & spices; season with salt & pepper. Heat oil in a large Dutch oven over medium heat. Working in batches, brown chicken on all sides, turning as needed, 6-8 minutes. Transfer to a plate & set aside.
- Add onion and jalapenos to pot, and cook, stirring often, until onion is translucent, 6-8 minutes. Add tomatoes and potato, cook, stirring occasionally, for 2 minutes.
- Add peanut butter (blended peanuts) and broth to pot; bring to a boil. Reduce heat to a simmer & add chicken. Cover and simmer until chicken and potatoes are very tender, 25 to 30 minutes. Serve.
TIP: Save any leftover sauce and serve over cooked rice.
Recipe Source: Everyday Food, 2003, pg. 138.