African Chicken Peanut Stew

African Chicken Peanut Stew is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 862 calories, 40g of protein, and 56g of fat per serving. For $1.96 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, yellow onion, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. 102 people have made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. It is a reasonably priced recipe for fans of African food. It is brought to you by Simply Recipes. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, you might also like recipes such as African Chicken Peanut Stew, African Chicken Peanut Stew, and West African Peanut-Chicken Stew.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 115 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Saut the vegetables. Saut the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saut another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Cook the stew. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 4 Remove bones and chop the cooked chicken. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can standthe stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

 

Step by step:

1. 1 Brown the chicken.

2. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

3. 2 Saut the vegetables. Saut the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.

4. Add the ginger and garlic and saut another 1-2 minutes, then add the sweet potatoes and stir well to combine.

5. 3 Cook the stew.

6. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed.

7. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

8. 4

9. Remove bones and chop the cooked chicken.

10. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch.

11. Remove and discard the skin if you want, or chop it and put it back into the pot.

12. Shred the meat off the bones and put the meat back in the pot.

13. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can standthe stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Nutrition Information:

covered percent of daily need