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African Peanut and Chicken stew recipe

Written on Sunday, November 20, 2016 | 3:01:00 PM

Serves : servings 

Ingredients : 
- 1 tbsp groundnut or coconut oil
- 1 chicken, cut into 8–10 pieces
- 1 onion, sliced
- 1 green pepper, deseeded and cut into strips
- 1 red pepper, deseeded and cut into strips
- 3 garlic cloves, finely chopped
- 15g root ginger, finely chopped
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp red chilli powder or cayenne
- 1 tsp dried thyme
- 1 large sweet potato, cut into chunks
- 200g smooth peanut butter
- 600ml chicken stock
- 100g roasted peanuts
- 100g okra, sliced (optional)
- fresh coriander, chopped
- sea salt and freshly ground black pepper

Preparation Method :
1) Heat the oil in a large flameproof casserole dish or a saucepan. Season the chicken with salt and pepper, then add it to the pan, skin-side down. Fry until the chicken is a rich golden brown and much of the fat has rendered out, then turn the pieces over and brown them briefly on the other side – you might need to do this in batches. Remove the chicken from the dish and set it aside.

2) Add the onion and peppers. Fry them over a high heat for a couple of minutes, then add the garlic, ginger, spices, thyme and sweet potato. Cook for another couple of minutes over a medium heat. Whisk the peanut butter with the stock in a bowl until smooth, then add this to the casserole dish together with the peanuts.

3) Return the chicken to the casserole dish, skin-side up. Simmer for about 15 minutes, uncovered, then add the okra, if using. Simmer for another 15–20 minutes until the chicken is cooked through and the vegetables are tender. Serve garnished with lots of fresh coriander.


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