Ghana Chicken-Peanut Stew |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Recipe found in Essence Magazine. Ingredients:
1 (3 lb) roasting chickens, cut into serving pieces |
1 teaspoon salt (optional) |
1 medium onion, chopped |
1 tablespoon grated fresh ginger |
1/2 cup smooth natural-style peanut butter |
2 tablespoons tomato paste |
2 cups fat-free low-sodium chicken broth |
2 tomatoes, chopped |
1 medium sweet potato, peeled cut into 1-inch cubes |
2 cups fresh okra (optional) or 2 cups frozen okra (optional) |
1 teaspoon crusted red pepper |
1 teaspoon dried thyme |
Directions:
1. Rinse chicken in cold water, discard visible fat.
2. In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
3. Bring to boil; reduce heat. Simmer about 15 minutes.
4. In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
5. Delicious served over rice.
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