Chicken Groundnut Stew Recipes

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:

• Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
• Slowly stir-in the water a little at a time until the sauce is smooth.
• Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
• Continue cooking until the chicken is nicely browned all over.
• Pour-in the peanut sauce and diced tomatoes and stir well.
• Cover and reduce the heat to low simmer.
• Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
• Serve over rice or rice balls.

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Steps:

• 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.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
• Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.