Chicken Groundnut Stew

Recipe courtesy Tanya Holland
TOTAL TIME: 2 hr 55 min
Prep: 20 min
Inactive Prep: --
Cook: 2 hr 35 min
YIELD: 6 servings
LEVEL: --

ingredients

  • 2 tablespoons oil
  • 3 to 4 pound chicken, cut into pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 2 onions, diced
  • 5 medium carrots or 3 cups, sliced 1/4-inch thick on bias
  • 4 cloves garlic, mashed
  • 1-inch peeled ginger
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Directions

Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles.

*Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.

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  • on October 08, 2011

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    I made exactly according to directions, and it was very flat and bland. Couldn't even taste the peanut butter which is why I chose this recipe. It is more like a soup than a stew. I'm sure you could keep altering the ingredients to get it right, but why bother when there are so many other great recipes out there. Also, making this dish with bone in chicken was very difficult to serve. I had to separate the chicken first from the stew to make sure there were no bones in the servings. You could use boneless chicken breasts, I but I think cooking it 2.5 hours would be too much. Save your energy and try another recipe.

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  • on September 29, 2011

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    This stew is GREAT!!!! I added cabbage since I had it on hand. Can't wait to try it with some turnips!

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