Chicken And Peanut Stew Recipes

AFRICAN CHICKEN PEANUT STEW

Steps:

• Season chicken. Add 1 teaspoon of the minced garlic and 1 teaspoon of ginger to the chicken. Add a quarter teaspoon of salt and 1/4 teaspoon of ground white pepper. Toss to combine. Set chicken aside.
• Sauté Mushrooms. Pour 1 tablespoon of oil into a pot, preferably a cast iron pot on high heat. Add the sliced mushrooms. Sprinkle on a pinch of salt and 1/8 teaspoon of white pepper. Let it cook on one side for about 2 minutes then flip to the other side and let it cook for another 2 minutes. Remove mushrooms from pan.
• Cook Chicken. Add the remaining one tablespoon of oil into the same pan in which you cooked the mushrooms. Spread using a wooden spoon to ensure the oil completely coats the bottom of the pot. Add the chicken to the pot in a single layer. Let it cook on one side for about 5 minutes. Flip the chicken to the other side and let it cook for another 4-5 minutes. Remove chicken from pot. Some oil should be left in the pot.
• Sauté Onions. Add the onions to the pot and sauté for about 2 minutes until translucent. Add the remaining garlic and ginger to the pot and stir for about 1 minute until translucent. Add the tomato paste and stir for about a minute.
• Add Water and Stock Cubes. Add 2 cups of water then stir. Add the stock cubes, remaining salt and stir to combine well. Bring to a simmer.
• Add Peanut Butter. Add the peanut butter to the pot and stir well until well combined. Add in the remaining 1 cup of water and stir to combine.
• Add Back Chicken. Add the cooked chicken back into the pot and bring to a simmer. Simmer for about 5 minutes. Taste to ensure seasoning is perfect. If you like the stew a little lighter, add more water (note that it thickens as it cools).
• Add Veggies. Add the mushrooms back into the pot, stir to combine then add the spinach into the pot and stir. Let it simmer for 1 minute then turn off the heat.

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.

CHICKEN-PEANUT STEW

Steps:

• Combine the onions, carrots, chilies, ginger, bay leaves, peppercorns, and water in a medium pot and bring to a boil over high heat. Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through.
• While the chicken is simmering, toast the peanuts in a small dry sauté pan over medium heat until golden brown and fragrant. Let cool, then grind 1 cup of the toasted peanuts in a blender to a smooth paste. Set aside.
• Using tongs, remove the chicken from the cooking liquid and set aside. Using a slotted spoon, transfer the vegetables to a food processor; discard the bay leaves. Puree the vegetables until smooth. Set the broth aside.
• Heat the oil in a large sauté pan over medium heat. When it begins to shimmer, add the potatoes and sauté until they are golden brown, about 10 minutes. Add the chicken pieces and brown them on all sides, about 10 minutes. Remove the pan from the heat.
• Stir the vegetable puree into the broth and bring to a boil. Add the peanut puree and the remaining cup of whole peanuts and whisk until well combined. Add the tomatoes, chicken, and potatoes and simmer until heated through, about 5 minutes.
• Remove from the heat and season with the salt. Add the spinach and stir until the spinach is wilted.
• Serve with Yellow Rice.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.