WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS
A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
- For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
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.
GHANA CHICKEN-PEANUT STEW
Make and share this Ghana Chicken-Peanut Stew recipe from Food.com.
Provided by msjlady33
Categories Stew
Time 1h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken in cold water, discard visible fat.
- In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
- Bring to boil; reduce heat. Simmer about 15 minutes.
- 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.
- Delicious served over rice.
Nutrition Facts : Calories 594, Fat 41.6, SaturatedFat 10.8, Cholesterol 128.3, Sodium 221.4, Carbohydrate 17, Fiber 3.7, Sugar 6.7, Protein 39.9
AFRICAN CHICKEN AND PEANUT STEW
Make and share this African Chicken and Peanut Stew recipe from Food.com.
Provided by Summatiger
Categories Chicken
Time 1h30m
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
- Add chicken, cook til opaque.
- Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
- Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
- When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
- Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
- Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
- I like to serve this stew over hearty brown rice. Healthy and delicious!
CHICKEN PUMPKIN-PEANUT STEW
Make and share this Chicken Pumpkin-Peanut Stew recipe from Food.com.
Provided by Julesong
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Over medium-high heat, heat oil in a Dutch oven.
- Stir fry chicken breast until brown on all sides.
- Remove to a plate and reduce heat to medium.
- Add onions and green pepper, cook until tender.
- Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Add pumpkin and bring back to a boil.
- Cover and simmer for 5 minutes.
- Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
- Combine peanut butter and cornstarch in a cup until smooth.
- Add to pot and stir until well blended.
- Simmer for another 2 minutes or until sauce thickened.
Nutrition Facts : Calories 263.7, Fat 9.3, SaturatedFat 1.4, Cholesterol 65.9, Sodium 615.6, Carbohydrate 16.7, Fiber 2.8, Sugar 6.2, Protein 29.6
WEST AFRICAN PEANUT STEW
A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.
Provided by km1312
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g
More about "chicken peanut stew recipes"
CHICKEN PEANUT STEW - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (3)Total Time 4 hrs 30 minsCategory ChickenCalories 361 per serving
- Start by tossing the chicken pieces in olive oil, ground coriander, smoked paprika, cayenne pepper, and salt and pepper to taste. Allow to marinate for at least 2 hours or overnight.
- Preheat the oven to 400 degrees F and roast the chicken for 45 minutes. In a large skillet or dutch oven over medium heat, add a few tablespoons of olive oil, the sliced onions, the eggplant, and the crushed red pepper flakes. Cook for 30 minutes until the vegetables are very tender, and add the tomato paste, tomatoes, chicken broth, and roasted chicken pieces.
- Bring the pot to a boil and simmer uncovered for 30 minutes. Stir in the peanut butter and simmer for another 30 minutes. Garnish with chopped roasted peanuts and cilantro, and serve with rice!
CHICKEN PEANUT STEW - AVERIE COOKS
From averiecooks.com
4.8/5 (6)Total Time 40 minsCategory 30-minute MealsCalories 568 per serving
- To a large stockpot or Dutch oven, add the oil, onion, red pepper, and sauté over medium-high heat until the vegetables begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the broth, tomatoes, sweet potato, reduce the heat to medium, cover, and allow stew to gently boil for about 15 minutes, or until sweet potatoes are cooked through.
AFRICAN CHICKEN PEANUT STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (36)Total Time 2 hrs 15 mins
CHICKEN AND PEANUT STEW RECIPE - JACQUES PéPIN - FOOD …
From foodandwine.com
AFRICAN PEANUT CHICKEN STEW | CHICKEN.CA
From chicken.ca
WEST AFRICAN-STYLE CHICKEN PEANUT STEW RECIPE - TESCO …
From realfood.tesco.com
CHICKEN, SWEET POTATO, AND PEANUT STEW | CHICKEN.CA
From chicken.ca
WEST AFRICAN PEANUT STEW WITH CHICKEN L PANNING THE GLOBE
From panningtheglobe.com
35 IRRESISTIBLE CHICKEN AND NOODLE RECIPES YOU’LL LOVE
From happymuncher.com
AFRICAN CHICKEN PEANUT STEW RECIPE | SIMPLYCOOK
From simplycook.pages.dev
AFRICAN CHICKEN PEANUT STEW | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
CHICKEN PEANUT STEW RECIPE WITH GREENS & UGALI. - YOUTUBE
From youtube.com
CHICKEN PEANUT STEW - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
ACV CHICKEN STEW | GLUTEN FREE & MORE
From glutenfreeandmore.com
WEST AFRICAN-INSPIRED CHICKEN & PEANUT STEW - DELISH
From delish.com
20+ NEW RECIPES FOR 2023 | EATINGWELL
From eatingwell.com
SKINNY CHICKEN PEANUT STEW RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love