African Peanut Butter Chicken Recipes

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

AFRICAN STYLE GRILLED PEANUT BUTTER CHICKEN

Steps:

• Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
• Reserve 1/2 cup of marinade mixture for basting while grilling.
• Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
• Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
• Serve with rice or potatoes.

AFRICAN CHICKEN PEANUT BUTTER SOUP

Steps:

• Heat oil in large dutch oven over medium-high heat.
• Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
• Push aside and add chicken pieces, a few at a time, and saute until golden brown.
• Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
• Stir in peanut butter and tomatoes.
• Add three-fourths of the squash and cook down.
• Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
• Season with salt and pepper and ladle into bowls.

AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
• Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
• Serve over hot white rice.