west african-style chicken and groundnut stew

★★★★★ 1 Review
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By Cecilia Myers
from Fort Lauderdale, FL

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!

★★★★★ 1 Review
method Stove Top

Ingredients For west african-style chicken and groundnut stew

  • 2 Tbsp
    olive oil
  • 9
    chicken thighs (about 3 lbs.)
  • 2 md
    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
    (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

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Serve with rice and fried sweet plantains!
  • 6
    This is from the book "Kwanzaa" by Eric V. Copage.

Categories & Tags for West African-Style Chicken and Groundnut Stew:

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