Chicken and Peanut Stew

Now that you made Dakota Bread, you might want to serve it with the following unique stew ...

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

1. 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.
2. 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.
3. 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.

Letters to Editor: I was asked who my favorite chefs are. That is easy answer ...

Gordon Ramsey - Rachel Ray (for 30-minute recipes) - Emeril Lagasse - Sharon Ringelman .