African Peanut And Ginger Chicken Recipes

Steps:

• For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
• For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.

Steps:

• In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
• Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
• Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
• In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
• Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
• Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Steps:

• Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes.
• Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
• Refrigerate chicken.
• Saute onions and peppers until tender in vegetable or peanut oil.
• Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
• Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes.
• Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer.
• Add cooked chicken.
• Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes).
• Remove from heat and cool.
• Freeze in bags or pans.
• Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.

Steps:

• Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
• Reserve 1/2 cup of marinade mixture for basting while grilling.
• Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
• Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
• Serve with rice or potatoes.

Steps:

• Diced chicken breasts in to bite sized pieces.
• Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
• In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
• Add peanut butter and stir well.
• Then add the water and mix well.
• Now add chicken to mixture and bring to boil.
• At boiling point, reduce heat to medium and cook for about 6 minutes
• Serve warm over African Style Rice!