WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
WEST AFRICAN CHICKEN STEW
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
SPICY AFRICAN CHICKEN STEW
Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 16
Steps:
- Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
- Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
- Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
NORTH AFRICAN CHICKEN AND SPINACH STEW
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Provided by Jazz Smollett-Warwell
Categories HarperCollins HarperCollins Dinner Chicken Soup/Stew Stew Spinach Paprika Oregano Rice Cinnamon Garlic
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
- REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
- TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
- MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
- MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
- SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.
AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS
A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
- For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.
SPICY AFRICAN CHICKEN AND ALMOND STEW
Creamy almond butter and spicy cayenne are the secret ingredients in this chicken stew.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
- Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
AFRICAN CHICKEN AND PEANUT STEW
Make and share this African Chicken and Peanut Stew recipe from Food.com.
Provided by Summatiger
Categories Chicken
Time 1h30m
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- 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!
SLOW-COOKER AFRICAN GROUNDNUT STEW WITH CHICKEN
Peanut butter adds richness and depth to slow-cooker stew showcasing chicken, tomatoes and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
- Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.
Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 10 g, TransFat 0 g
AFRICAN CHICKEN STEW
From the Food Network Kitchens. This is a quick way to have exotic comfort food. There is a recipe for Tunisian Pesto listed because you will need to stir this in to complete the stew. The pesto recipe makes one cup. you only need 1/3 cup for the stew, so you can reserve the rest for later use or even freeze. Yum!
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Tunisian Pesto:.
- Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped. Add about 1/3 cup of the oil and process until completely mixed in and smooth. Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months.
- Stew:.
- Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew.
- Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste. Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes.
- Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so.
- Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!
WEST AFRICAN PEANUT STEW WITH CHICKEN
Number Of Ingredients 18
Steps:
- Season chicken with 1/4 tsp salt and the pepper. Saute in batches with 1 Tbs peanut oil each time.
- Remove chicken from pan and set aside.
- In pan add remaining 1 Tbs peanut oil and sauce onion about 3 min.
- Add garlic, ginger, spices and 1/4 tsp salt. Saute 30 seconds.
- Add chicken broth, tomatoes with juice, sweet potato, collard greens, red peppers.
- Bring to boil, decrease heat and simmer 20 minutes.
- Add chicken and stir in peanut butter.. Cook 5 min more till chicken is thoroughly cooked through.
- Sprinkle with chopped peanuts when serving .
ZIMBABWE AFRICAN CHICKEN STEW
This is a family recipe passed down for generations albeit modified over time. The recipe may be modified to suit individual tastes; the recipe calls for the use of chile peppers but this ingredient may be completely omitted if serving children. Carrots, celery, and mushrooms may be added to the stew according to taste preferences. Serve with rice.
Provided by drcook
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place water and chicken in a large pot. Add one third the onion rings, 1 chile pepper, one third the garlic, salt, and black pepper. Cook over medium heat until vegetables are tender, about 10 minutes; drain water. Transfer mixture to a glass casserole dish.
- Place remaining chile pepper, remaining garlic, tomato sauce, green bell peppers, green onions, oregano, and paprika in a blender. Blend into a smooth sauce. Add another third onion rings and 1/2 can stewed tomatoes to the blender; blend sauce until smooth.
- Pour sauce over chicken in the casserole dish. Add remaining stewed tomatoes, remaining onion rings, and fresh tomatoes; mix. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes, turning the chicken every 5 minutes. Remove aluminum foil and cook, uncovered, until chicken is no longer pink at the bone and the juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 235.1 calories, Carbohydrate 15.2 g, Cholesterol 85.1 mg, Fat 9.7 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 1005.4 mg, Sugar 8.5 g
AFRICAN CHICKEN STEW RECIPE - (4.5/5)
Provided by á-1244
Number Of Ingredients 11
Steps:
- Directions 1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated. 2. Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.
WEST AFRICAN PEANUT-CHICKEN STEW
From Betty's Soul Food Collection ... Chicken Helper® mix jump-starts a stew with chicken, peanut butter and tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
- Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
- Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
WEST AFRICAN-STYLE CHICKEN AND GROUNDNUT STEW
Soooo delicious during cold months! It's my personal favorite "comfort food!" The curry and "ground nut" (sugarless, unsalted peanut butter) combine to make a savory dish!
Provided by Cecilia Myers
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside. The goal is to Brown the meat, not fully cook it.
- 2. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
- 3. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
- 4. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
- 5. Serve with rice and fried sweet plantains!
- 6. This is from the book "Kwanzaa" by Eric V. Copage.
NORTH AFRICAN CHICKEN STEW (BOSTON GLOBE 1/9/2013)
Steps:
- 1. Set the oven at 350 degrees. 2. Sprinkle the chicken with salt and pepper. 3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate. 4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil. 5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice.
AFRICAN CHICKEN PEANUT STEW
Steps:
- 1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand-the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.
SPICY AFRICAN CHICKEN STEW
This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.
Provided by Marlitt
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven heat oil over medium high heat.
- Add chicken, and brown.
- Remove chicken from pan and set aside.
- Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
- Saute for 2 to 3 minutes.
- Season with cumin, curry, black pepper, red pepper and salt.
- Return browned chicken and accumulated juices and add water to the pan.
- Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans.
- Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
- Remove from heat, adjust seasoning, sprinkle with cilantro and serve.
Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7
WEST AFRICAN CHICKEN STEW
This is a twist of a recipe I found some years ago. I've been passing the recipe around every year as the weather gets cooler. It's a great rib sticker! It also freezes well!
Provided by garp916
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 41.2 g, Cholesterol 117.2 mg, Fat 23.6 g, Fiber 6.9 g, Protein 56.6 g, SaturatedFat 5.1 g, Sodium 653.3 mg, Sugar 5.5 g
PAM'S AFRICAN CHICKEN STEW
Aromatic and flavorful, this chicken stew is filled with garbanzo beans, sweet potatoes, and chicken. Serve over rice. Recipe courtesy of Allrecipes, submitted by Pam Anderson. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan.
- Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
- Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended well. Replace lid to simmer for 2 more minutes.
Nutrition Facts : Calories 380.4, Fat 14.3, SaturatedFat 2.6, Cholesterol 34.2, Sodium 747.2, Carbohydrate 38.8, Fiber 7.5, Sugar 4.3, Protein 26
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #african #chicken #meat #chicken-thighs-legs #pasta-rice-and-grains
You'll also love
African Chicken Stew Recipes: A Culinary Journey Through Africa
Africa is home to a rich and diverse culinary culture with a variety of delicious dishes that are enjoyed by millions of people. One of the most popular dishes in Africa is the chicken stew, a hearty and satisfying meal that is perfect for any occasion. African chicken stew recipes vary by country and region, but they all share some common ingredients and cooking techniques that make them distinct.Ingredients used in African Chicken Stew Recipes
The ingredients used in African chicken stew recipes are primarily local and fresh, complemented by a mix of spices and herbs that give the dish its unique flavor. Some ingredients commonly used include:- Chicken: A whole chicken or chicken parts are typically used, depending on the recipe and preference.
- Vegetables: Common vegetables used in African chicken stew recipes include onions, tomatoes, peppers, and leafy greens
- Spices: Paprika, cumin, coriander, turmeric, and ginger are some of the spices used to flavor the stew.
- Herbs: Thyme, parsley, cilantro, and bay leaves are commonly used to give the stew a fresh taste.
- Rice, yams, or potatoes are typically served with the stew to soak up the flavorful juices.
Cooking Techniques Used in African Chicken Stew Recipes
African chicken stew recipes typically require slow cooking over low heat to allow the flavors to develop and the chicken to become tender. It's not uncommon for the stew to be cooked for hours, allowing the ingredients to meld into each other and create a delicious and aromatic meal. One key cooking technique used in African chicken stew recipes is browning the chicken first before adding it to the stew. This helps to seal in the moisture and give the dish a richer flavor. The vegetables are typically sautéed together with the spices and herbs to create a fragrant base for the stew.Regional Variations of African Chicken Stew Recipes
Africa is a vast continent with a rich variety of cultures and culinary traditions. As such, there are many regional variations of the chicken stew recipe, each with its own unique flavor and style. In West Africa, one of the most popular chicken stews is the Senegalese Chicken Yassa, a tangy and flavorful stew made with marinated chicken, onions, and mustard. In Ghana and Nigeria, a spicy chicken stew called Groundnut Stew is made with peanut butter, ginger, and chilies, giving it a distinct nutty flavor. In East Africa, a delicious spicy chicken stew called Kuku Paka is made with coconut milk and a mix of spices including turmeric, chili, and cumin. Another popular dish is the Tanzanian chicken stew, which is made with potatoes, tomatoes, and green bell peppers. In Southern Africa, a hearty chicken stew called Chakalaka is made with a mix of vegetables including carrots, beans, and onions, and mixed together with spices such as curry powder and chili.Conclusion
African chicken stew recipes offer a delicious and unique culinary experience that is sure to tantalize your taste buds. With an array of spices, herbs, and vegetables, this stew is a perfect representation of the diverse and rich culinary culture that Africa has to offer. Whether you're looking for a spicy and tangy West African chicken Yassa or a comforting Southern African Chakalaka, there's an African chicken stew recipe out there that is sure to satisfy your cravings.Tip 1: Use a Variety of Spices
One of the best things about African chicken stew is the combination of spices that go into making it. From cumin to coriander, each spice adds its unique flavor to the dish. Don't be afraid to experiment with different spice combinations to find the perfect blend for your taste buds.Examples of spices to use:
- Cumin
- Coriander
- Paprika
- Garlic powder
- Ginger
- Cayenne pepper
Tip 2: Embrace Different Vegetables
Vegetables are a crucial part of African chicken stew as they help to add both flavor and nutrition to the dish. While traditional recipes may call for ingredients such as okra and eggplant, don't hesitate to use different vegetables that you have on hand or prefer. Some other great options include kale, sweet potato, and bell peppers.Examples of vegetables to use:
- Okra
- Eggplant
- Kale
- Sweet potato
- Bell Peppers
- Spinach
Tip 3: Vary the Protein
While chicken is the most common protein used in African chicken stew, don't be afraid to try out different options such as beef, lamb or even tofu. Each protein has its unique flavor and texture, making it an excellent opportunity to mix things up.Examples of proteins to use:
- Beef
- Lamb
- Tofu
- Pork
- Shrimp
- Whitefish
Tip 4: Cook Slow and Low
African chicken stew requires a slow and low cooking time to allow the flavors to meld together, and the meat to become tender. Don't rush the cooking process by turning up the heat as it will not only affect the flavor but also the texture of the meat.Steps for making African chicken stew:
- Heat oil in a large pot over medium heat.
- Sauté onions, garlic, and ginger until translucent.
- Season chicken with salt and pepper and add to the pot. Brown on all sides.
- Add chopped vegetables and stir well.
- Add spices and stir well to coat everything.
- Add enough water to cover everything and bring to a boil.
- Reduce heat to low, cover and simmer until chicken is cooked through and the vegetables are tender, approximately 30-45 minutes.
- Adjust seasoning if necessary and serve hot with your favorite sides.
Tip 5: Adjust Your Heat
African chicken stew can be mild or spicy, depending on your preference. If you prefer a mild stew, reduce or omit the cayenne pepper. However, for those who enjoy a little more heat, add additional cayenne pepper, or even hot sauce, to give it some extra kick.Examples of additional heat sources:
- Cayenne pepper
- Hot sauce
- Red pepper flakes
- Jalapeno pepper
- Serrano pepper