Ingredients For west african-style chicken and groundnut stew
chicken thighs (about 3 lbs.)
cayenne pepper, or more to taste
chicken broth, homade or canned
(8 oz cans) tomato sauce
unsalted, 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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for West African-Style Chicken and Groundnut Stew: