West African Groundnut Peanut Stew |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This dish has won raves for people I've cooked it for. The flavors are exotic. Like many stews, it's best the next day (but still tastes terrific the day it's made!) A novel way of cooking inexpensive chicken parts. Ingredients:
1-1/2 to 2 lbs. skinned chicken parts (i use thighs or leg quarters split into thighs and drumsticks; you can use skinless thighs as well, but not breasts) |
1 large or 2 medium onions, chopped |
1-2 cloves garlic, minced |
dried red peppers (crushed) or cayenne pepper (to taste) |
1 tablespoon minced fresh ginger |
1 can (14-oz) stewed tomatoes (plain) or diced tomatoes |
1 teaspoon salt |
2 cups water |
1 plantain, chopped (i like riper plantains in this) |
1 sweet potato, chopped |
3/4 to 1 cup natural peanut butter |
2 tablespoons vegetable oil |
salt and pepper to taste |
cooked rice |
Directions:
1. In 1 tablespoon oil over medium heat, brown chicken or beef (need not be completely cooked through).
2. Remove when done.
3. In same pot, add 1 tablespoon oil and onions over medium heat. Cook until soft.
4. Add garlic and cook for another minute or two, being careful not to let garlic burn.
5. Add tomatoes, ginger, pepper, and salt.
6. Sauté for a couple of minutes.
7. Add water and reserved chicken.
8. Turn heat up to high and add plantain and sweet potato.
9. Bring to a boil, then turn heat down and simmer (covered) for 30-40 minutes, until meat is tender.
10. Remove about 1/4 to 1/2 cup of stew liquid and mix it with peanut butter in a bowl.
11. Stir peanut butter mixture back into stew.
12. Cover and simmer for another 30 minutes, stirring frequently.
13. If needed, add more water to thin stew.
14. Season to taste with more salt and red and/or black pepper.
15. Serve over rice.
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