West African-Style Chicken and Groundnut Stew
1 photo of West African-style Chicken And Groundnut Stew
By
Cecilia Myers
@SugarDumpling
1
Soooo delicious during cold months! It's my personal favorite "comfort food!" The curry and "ground nut" (sugarless, unsalted peanut butter) combine to make a savory dish!
Ingredients
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2 Tbspolive oil
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9chicken thighs (about 3 lbs.)
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2 mediumonions, chopped
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2 clovegarlic, minced
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1 tspcurry powder
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1/2 tspdried thyme
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2bay leaves
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1/2 tspsalt
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1/4 tspcayenne pepper, or more to taste
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3 cchicken broth, homade or canned
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2 can(s)(8 oz cans) tomato sauce
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3/4 cunsalted, sugarless peanut butter
How to Make West African-Style Chicken and Groundnut Stew
- Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside.
The goal is to Brown the meat, not fully cook it. - Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
- Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
- In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
- Serve with rice and fried sweet plantains!
- This is from the book "Kwanzaa" by Eric V. Copage.
