African Peanut Stew
From: Simply Recipes
This is pretty similar to Kelly's Senegalese Peanut Soup, except that it has chicken in it, no kale, and is a thicker stew-like consistency. I made a couple of meals to bring to my intern who just gave birth, and got a message from her afterward saying that of all the meals that people made them, this one was her husband's favorite. I did add half a bunch of kale to it, because I liked it in the soup version.
2-3 pounds chicken legs, thighs and/or wings (I used boneless, skinless thighs)
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
Optional: half a bunch of kale, chopped
1/4 to 1/2 cup of chopped cilantro
Method
1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 60 minutes (or longer if the chicken isn't cooked through by then). Optional: add half a bunch of chopped kale about halfway through the cooking time).
4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.
Serves 6-8
This is pretty similar to Kelly's Senegalese Peanut Soup, except that it has chicken in it, no kale, and is a thicker stew-like consistency. I made a couple of meals to bring to my intern who just gave birth, and got a message from her afterward saying that of all the meals that people made them, this one was her husband's favorite. I did add half a bunch of kale to it, because I liked it in the soup version.
2-3 pounds chicken legs, thighs and/or wings (I used boneless, skinless thighs)
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
Optional: half a bunch of kale, chopped
1/4 to 1/2 cup of chopped cilantro
Method
1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 60 minutes (or longer if the chicken isn't cooked through by then). Optional: add half a bunch of chopped kale about halfway through the cooking time).
4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.
Serves 6-8
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