Monday, August 15, 2016

Chicken Peanut Stew

This is inspired by West African peanut stew, which I first encountered in university thanks to a lovely Ghanaian friend. Since then I've only made it on occasion, but I've always been delighted when I have! The following is an adaptation of this recipe.

Chicken Peanut Stew

2 tablespoons of peanut or olive oil
1 large red onion (diced)
4 to 6 large cloves of garlic (crushed or minced)
2 chicken breasts (cubed)
1 tablespoon of parsley
Pepper (to taste)
Powdered ginger (to taste)
Red pepper (to taste)
4 large tomatoes (chopped)
Bouillon (to taste)
6 cups of water
2 bay leaves
1 large sweet potato (cubed)
Large bunch of collard greens or spinach
1 cup of peanut butter
Salt (to taste)

1) Lord, bless!
2) Heat the oil in a large pot and sauté the onion until it starts to become translucent, then add the garlic and continue sautéing until soft.
3) Add the chicken and cook until it begins to brown, then add the parsley and spices and sauté a minute or two until fragrant.
4) Add the tomatoes and bouillon (enough for the water to be added) and cook until the mixture begins to bubble.
5) Pour in the water and place the cubed sweet potato and bay leaves in the pot, bring the stew to a boil, and then simmer for 15 minutes.
6) Stir in the greens and peanut butter and continue cooking another 20 minutes.
7) Put as much salt as you desire in the pot, adjust the other seasonings as necessary, and enjoy either as is or over rice!

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