1 hr 5 mins
Da Huz's Note:
A tasty, medium-hot stew of chicken, peanut butter, and tomatoes. Adapted from "Flavors of Africa Cookbook" by Dewitt, Wilan & Stock (1998). Note that the amount of chicken broth is approximate... you want the broth to barely cover the chicken.
My Private Note
Units: US | Metric
- 1/2 cup water
- 2 chicken breasts, cut into 1-inch cubes
- 4 inches fresh gingerroot, peeled and finely diced
- 2 teaspoons yellow curry powder
- 2 tablespoons crushed red pepper flakes
- 1 onion, roughly chopped
- 1 cup chunky peanut butter
- 2 tablespoons tomato paste
- 2 tomatoes, diced (or 1 can diced tomatoes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1You will need a large skillet with a lid, or a large thick-bottomed pot with a lid.
- 2Into the skillet, place the water, chicken, ginger, curry, red pepper, and onions.
- 3Saute on medium-high heat for 15 minutes, stirring occasionally to prevent burning and to get even cooking.
- 4Add remaining ingredients, stir well to mix, and bring to the boil. Then reduce heat and simmer, covered, for 40 minutes.
- 5Serve over rice.
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Nutritional Facts for West African Chicken Peanut Stew (Hkatenwan)
Serving Size: 1 (450 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 570.2
- Calories from Fat 363
- Total Fat 40.3 g
- Saturated Fat 7.5 g
- Cholesterol 46.4 mg
- Sodium 1570.6 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 7.4 g
- Sugars 10.2 g
- Protein 35.8 g
The following items or measurements are not included: