Chicken, Pork and Potatoes in Peanut Sauce





  • If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
  • Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
  • Transfer chicken to a plate using a slotted spoon.
  • Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
  • Transfer to plate with cooked chicken.
  • Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
  • Stir in garlic, paprika and cumin and cook for 1 minute.
  • Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
  • Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
  • Return chicken and pork to the pan and bring to a boil.
  • Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
  • Avoid overcooking so that the meat does not become tough and stringy.
  • Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
  • Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).