WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
NKETIA FLA
Groundnut (peanut) stew is savory, sweet, and rich. Its origins are in West Africa, where it remains a staple, but you see it in the Caribbean and even occasionally in the American South too. Traditionally made with raw African groundnuts,which are smaller than American peanuts, it is commonly made with peanut butter now. For a true West African experience, serve this with Foo Foo (page 473).
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the oil in a deep skillet over medium-high heat. When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of the fat.
- Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.
- Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
- Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.
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