west african-style chicken and groundnut stew
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!
prep time
cook time
method
Stove Top
yield
Ingredients
- 2 tablespoons olive oil
- 9 - chicken thighs (about 3 lbs.)
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 2 - bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or more to taste
- 3 cups chicken broth, homade or canned
- 2 cans (8 oz cans) tomato sauce
- 3/4 cup unsalted, sugarless peanut butter
How To Make west african-style chicken and groundnut stew
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Step 1Heat 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.
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Step 2Add 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.
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Step 3Return 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.
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Step 4In 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.
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Step 5Serve with rice and fried sweet plantains!
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Step 6This is from the book "Kwanzaa" by Eric V. Copage.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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