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.
CHICKEN AND PEANUT STEW
Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
- Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
- Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
- Serve stew over rice; sprinkle with nuts.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
NKETIA FLA
Groundnut (peanut) stew is savory, sweet, and rich. Its origins are in West Africa, where it remains a staple, but you see it in the Caribbean and even occasionally in the American South too. Traditionally made with raw African groundnuts,which are smaller than American peanuts, it is commonly made with peanut butter now. For a true West African experience, serve this with Foo Foo (page 473).
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the oil in a deep skillet over medium-high heat. When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of the fat.
- Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.
- Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
- Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.
NKETIA FLA (PEANUT STEW WITH CHICKEN)
Make and share this Nketia Fla (Peanut Stew With Chicken) recipe from Food.com.
Provided by Midwest Maven
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a deep skillet over medium/high heat.
- Add the chicken skin side down.
- Season with salt and pepper and turn and rotate them as necessary until well browned, about 10-15 minutes.
- Put the meat on a plate and set aside.
- Leave only 2 tablespoons of fat in pan.
- Add onion and ginger to pan and cook stirring occasionally until softened, about 3 minutes.
- Stir in the cayenne and tomatoes and cook for about 5 more minutes.
- Return the chicken to the pan and add 3 1/2 cups of the stock.
- Bring to a boil and then lower heat to a simmer for 20-30 minutes, until chicken is cooked through and tender.
- Whisk together the remaining chicken stock and the peanut butter and stir the mixture into the stew.
- Cook for another 20 minutes or so, then adjust seasonings to taste.
Nutrition Facts : Calories 811.7, Fat 58.2, SaturatedFat 13, Cholesterol 165.1, Sodium 725.6, Carbohydrate 24.2, Fiber 5.2, Sugar 10.8, Protein 51.1
CHICKEN AND BEEF SATAY WITH PEANUT SAUCE
To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 40 to 50 pieces
Number Of Ingredients 11
Steps:
- Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
- Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
- Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.
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WEST AFRICAN PEANUT STEW WITH CHICKEN RECIPE | KARA LYDON
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4/5 (3)Category DinnerCuisine West AfricanTotal Time 1 hr 35 mins
- In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add chicken and brown on each side, about 5-7 minutes. Set chicken aside.
- Add remaining olive oil and turn down heat to medium. Add onion and cook until translucent, about 5 minutes. Add garlic and jalapeño and sauté until fragrant, about one minute. Add cubed sweet potato and stir.
- Add broth slowly, deglazing the pan. Add diced tomatoes, tomato paste, peanut butter, spices, and salt.
- Bring to a simmer, reduce heat to low, and cook, covered, for 60 minutes. Remove lid and let simmer til sweet potatoes are tender, another 30 minutes.
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