African Chicken and Peanut Stew
- Ready In:
- 1hr 30mins
- 1 tablespoon peanut oil
- 2 lbs boneless chicken, cubed
- 1 onion, chopped
- 1⁄4 cup chopped carrot
- 1⁄4 cup chopped celery
- 1 sweet potatoes or 1 yam, cubed
- 2 garlic cloves, minced
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cinnamon
- 1 bay leaf
- 1 teaspoon salt
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 2⁄3 cup peanut butter (crunchy or creamy, doesn't matter)
- 3 tablespoons lemon juice
- 2 roma tomatoes, seeded and chopped
- 1 bell pepper, any color, cut into 1-inch pieces
- 1⁄4 cup cilantro, chopped
- In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
- Add chicken, cook til opaque.
- Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
- Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
- When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
- Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
- Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
- I like to serve this stew over hearty brown rice. Healthy and delicious!
Questions & Replies
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Hey I'm sorry, I've been making this lovely meal for a while now & haven't said thanks or given it a rating. This is really good & not difficult to make & as I keep a good store cupboard (just in case)everything was to hand. Only adjustments were, no celery (personal yuk) & I just threw in a tin of tomatoes which was o.k. Recommended with thanks.
I have been searching for this recipe for years and chose yours because of the combination of spices and root vegetables. I changed your method a little and doubled the quantity so the whole family could enjoy it! I don't care for cilantro and made sure to brown the chicken thighs (with the ground spices) before I sautéed the veggies and spices. I believe it adds a bit more flavor that way. Next time I will add the lemon juice to brighten the flavors. It was so good! Perfect for chilly nights and fall weather! Thank you for sharing! God bless!
RECIPE SUBMITTED BY
Live in Alaska, but yearn for my beautiful and enchanting New Mexico, where I lived before coming here. Favorite cookbook is anything by Rachel Ray, she's the best!