Best West African Chicken Stew Recipes

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

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.

WEST AFRICAN CHICKEN STEW

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.

WEST AFRICAN PEANUT STEW WITH CHICKEN

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 .

WEST AFRICAN PEANUT-CHICKEN STEW

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.

WEST AFRICAN-STYLE CHICKEN AND GROUNDNUT STEW

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.

WEST AFRICAN CHICKEN STEW

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.

WEST AFRICAN CHICKEN STEW

Steps:

• Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don't crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices. In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes. Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, sprinkled with parsley and sunflower seeds.