Tuesday, March 13, 2018

West African Chicken and Peanut Stew

Anyone who knows me well knows that I am obsessed with peanut butter. In fact, I've taught cooking classes that are completely centered around it. Most of us only think about using peanut butter in breakfast dishes and desserts, but I'm here to change your mind on that. The peanut butter and crushed peanuts in this stew give it an amazing richness and unique flavor profile. This is definitely a great meal to make ahead and enjoy all week long!




1. Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot oil. Cook on both sides until golden brown, then transfer to a plate.




2. In the same pot, add onions and cook for 3 minutes, stirring often and scraping up any browned bits from the bottom of the pot. Add ginger and garlic and saute another 2 minutes, then add sweet potatoes and stir to combine.



3. Add cooked chicken, chicken stock, tomatoes, peanut butter, peanuts, cumin, coriander and cayenne and stir until well combined. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour.


4. Remove pot from heat and carefully shred the chicken breasts with 2 forks. Taste the stew and adjust seasonings as needed with salt and pepper. Finish with fresh cilantro.


5. Serve the stew by itself or ladle it over rice.



West African Chicken and Peanut Stew
Serves 6

All you need:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast
1 large yellow onion, chopped
1 (2-inch) piece ginger, peeled and grated
8 peeled garlic cloves, roughly chopped
2 pound sweet potatoes, peeled and diced
3 cups chicken stock
1 (15 oz.) can diced tomatoes, drained
1 cup creamy peanut butter
1 cup dry roasted peanuts, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1/2 cup chopped cilantro
White rice, for serving (optional)

All you do:
1. Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot oil. Cook on both sides until golden brown, then transfer to a plate.
2. In the same pot, add onions and cook for 3 minutes, stirring often and scraping up any browned bits from the bottom of the pot. Add ginger and garlic and saute another 2 minutes, then add sweet potatoes and stir to combine.
3. Add cooked chicken, chicken stock, tomatoes, peanut butter, peanuts, cumin, coriander and cayenne and stir until well combined. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour.
4. Remove pot from heat and carefully shred the chicken breasts with 2 forks. Taste the stew and adjust seasonings as needed with salt and pepper. Finish with fresh cilantro.
5. Serve the stew by itself or ladle it over rice.

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