Photography Credit: Elise Bauer
Like peanut butter? Chicken? This African chicken peanut stew by Hank is perfect for you. Ideal for chilly weather.
Chicken, sweet taters and peanuts are among individuals magical flavor combinations which make me feel all warm and happy, especially since i never might have thought to get this done two decades ago, in some fellow College of Wisconsin students from Ghana who chose to make this stew in their apartment.
Chicken groundnut stew is, in a variety of forms, common throughout West Africa, which is my version, inspired by my colleagues at UW.
The easiest method to get this to stew is by using two whole stewing hens—older chickens offered at Asian and Latin markets. You begin by simmering the wild birds to create stock, which in turn becomes the bottom of the stew, and you make use of the meat in the hens.
This can be a bit labor-intensive for many, and so i normally use pre-cut chicken parts: legs, wings and particularly thighs. This stew is simply made for chicken thighs.
Exactly what is a little unusual about how exactly you are making the stew is you first brown the chicken after which stew it around the bone. You are able to certainly eat them back the bone within the stew, however this is untidy, and so i choose to fish the meat and shred it. Why make use of the bones and skin whatsoever? They add a lot of flavor towards the stew.
Sweet taters or yams really are a must within the African version, however if you simply hate them, use regular taters or turnips.
The stew should be pretty spicy, and so i normally use lots of hot sauce tossed in in the finish from the cooking. I only demand 1 teaspoon of cayenne here, because regardless of how chile-adverse you're, it must have a minimum of a faint bite of warmth. Should you truly can’t take chiles, skip the cayenne. But someone in Ghana will cry.
In the recipe archive, first published 2010.
African Chicken Peanut Stew Recipe
- Prep time: twenty minutes
- Prepare time: one hour, 55 minutes
- Yield: Serves 6-8
Use chicken legs, thighs or wings with this recipe. They've got more flavor and can endure better using the flavors from the stew than breast meat.
Ingredients
- 2-3 pounds chicken legs, thighs and/or wings
- 3 Tablespoons of vegetable oil
- 1 large yellow or white-colored onion, sliced
- A 3-inch bit of ginger root, peeled and minced
- 6-8 garlic clove cloves, chopped roughly
- 2-3 pounds sweet taters, peeled and reduce chunks
- 1 15-ounce can of crushed tomato plants
- 1 quart chicken stock
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 Tablespoons of ground coriander
- 1 teaspoon cayenne, in order to taste
- Salt and pepper
- 1/4 to at least oneOr2 cup of chopped cilantro
Method
1 Brown the chicken. Heat the vegetable oil inside a large soup pot set over medium-high temperature. Salt the chicken pieces well, pat them dry and brown them within the oil. Don't crowd the pot, so this in batches. Set the chicken pieces aside because they brown.
2 Saut the vegetables. Saut the onions within the oil for several-4 minutes, stirring frequently and scraping any browned bits off the foot of the pot. Add some ginger root and garlic clove and saut another 1-2 minutes, adding the sweet taters and stir well to mix.
3 Prepare the stew. Add some chicken, chicken broth, crushed tomato plants, peanut butter, peanuts, coriander and cayenne and stir well to mix. Provide a simmer and taste for salt, adding more as needed.
Cover the pot and simmer lightly for 1 hour 30 minutes (check after an hour or so), or before the chicken meat easily falls from the bone and also the sweet taters are tender.
4 Remove bones and chop the cooked chicken. Take away the chicken pieces and hang these questions bowl to awesome, until awesome enough to the touch. Remove and discard your skin if you would like, or chop it and restore it in to the pot.
Shred the meat from the bones and set the meat during the pot.
5 Adjust seasonings. Adjust the seasonings for salt and cayenne, adding just as much pepper while you think you are able to stand—the stew ought to be peppery. Stir within the cilantro and serve alone, or with simple steamed grain.
Hello! All photos and content are protected. Don't use our photos without prior written permission. If you want to republish this recipe, please rewrite the recipe in your unique words and link to African Chicken Peanut Stew on Simply Recipes. Thanks!
If one makes this recipe, snap a pic and hashtag it #simplyrecipes — We like to call at your creations on Instagram. Facebook. Twitter !
An old restaurant prepare and journalist, Hank Shaw may be the author of three wild game cookbooks along with the James Beard Award-winning wild foods website Hunter Angler Gardener Prepare. His latest cook book is Buck, Buck, Moose. helpful tips for dealing with venison. He hunts, fishes, forages and cooks near Sacramento, CA.
Showing 4 of 137 Comments
I attempted this recipe today and didn’t mind for this. I hadn’t eaten a peanut butter based dish before and located it dominated the flavour even more than I was expecting. Sorry to publish an adverse comment however i figure which you may understand the honesty.
I’d prefer to repeat the process having a modified recipe with an alternative choice to the peanut butter and peanuts.
Have you got any suggestions?
Thanks ahead of time!
The 1960s version, before you can get yams or yams within the United kingdom, was more reductus yet: my dad learned it within the 1940s within the Gold Coast. He began with only raw peanuts, that they shelled and incredibly gradually cooked lower to some greyish pottage, after which selected up here. Various other modern versions include sliced red and eco-friendly peppers, peanut butter, inside a Caribbean derivative, coconut milk.
The issue’s been maintaining your cartilage and small bones in the chicken from the soup, I’ve heard about some cooks boiling the wild birds inside a bag within the soup before cutting.
Hi Elise, I've the leftovers of the roast chicken which i’d like to create dinner tonight. Maybe you have attempted to make use of this sort of meat for that stew? I’m guessing it might work- although the flavor wouldn’t be as deep to accept meat from the bone and increase the pot 1/2 an hour or so before it’s done. I’d welcome your expertise!
Hi Elise, this recipe sounds gorgeous we like sweet taters, and that i sometimes create a similar enough, though vegetarian, spicy yams peanut soup that has carrots and peppers. In my opinion although the sweet taters don't take very lengthy to melt, how can you prevent them embracing mush after 1 hour 30 minutes?
This recipe is a favorite within our house for a long time. My daughter would request it on days when she'd her braces tightened and wanted a &"soft food dinner&". I’ve managed to get inside a Nederlander oven, slow cooker and pressure oven, and can turn out great each time. Yesterday, I designed a ‘deconstructed’ version, by roasting the sweet taters, cutting the ‘stew’ lower to some pan sauce and simmering the chicken thighs inside it after browning, and creating a pesto from the peanuts and cilantro. It had been a large hit! Thank you for this type of great recipe along with a wonderful blog.