West African-Style Chicken and Groundnut Stew

Name: West African-Style Chicken and Groundnut Stew
Cuisine: African
Ingredients: 2 Tbsp olive oil; 9 chicken thighs (about 3 lbs.); 2 medium onions, chopped; 2 clove garlic, minced; 1 tsp curry powder; 1/2 tsp dried thyme; 2 bay leaves; 1/2 tsp salt; 1/4 tsp cayenne pepper, or more to taste; 3 c chicken broth, homade or canned; 2 can(s) (8 oz cans) tomato sauce; 3/4 c unsalted, sugarless peanut butter

By Cecilia Myers
@SugarDumpling

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!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Method:

Stove Top

Ingredients

2 Tbsp

olive oil
9

chicken thighs (about 3 lbs.)
2 medium

onions, chopped
2 clove

garlic, minced
1 tsp

curry powder
1/2 tsp

dried thyme
2

bay leaves
1/2 tsp

salt
1/4 tsp

cayenne pepper, or more to taste
3 c

chicken broth, homade or canned
2 can(s)

(8 oz cans) tomato sauce
3/4 c

unsalted, sugarless peanut butter
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How to Make West African-Style Chicken and Groundnut Stew

Step-by-Step

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.