African Chicken Peanut Stew
A rich African stew of chicken and sweet potato in a creamy peanut-butter sauce with ginger, tomatoes and cayenne.
⏱️ Prep: 20 min
Ingredients
| 2-3 паунда/lb (~0.9-1.4 кг) | chicken legs, thighs and/or wings |
| 3 с.л./tbsp | vegetable oil |
| 1 бр./whole | large onion, sliced |
| 7-8 см/3-inch piece | ginger, peeled and minced |
| 6-8 бр./cloves | garlic cloves, chopped roughly |
| 2-3 паунда/lb (~0.9-1.4 кг) | sweet potatoes, in chunks |
| 425 г/15 oz | crushed tomatoes, can |
| 1 кварта/quart (~1 л) | chicken stock |
| 1 чаша/cup | peanut butter |
| 1 чаша/cup | roasted peanuts |
| 1 с.л./tbsp | ground coriander |
| 1 ч.л./tsp | cayenne |
| на вкус/to taste | salt and black pepper |
| 1/4-1/2 чаша/cup | chopped cilantro |
Instructions
- Brown the chicken: heat the oil in a large soup pot over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil in batches so as not to crowd the pot. Set the pieces aside as they brown.
- Sauté the vegetables: sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well.
- Cook the stew: add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well. Bring to a simmer and taste for salt. Cover and simmer gently for 90 minutes (check after an hour), until the meat falls easily off the bone and the sweet potatoes are tender.
- Remove the bones: take out the chicken pieces and let them cool. Remove and discard the skin (or chop and return it), shred the meat off the bones and return it to the pot.
- Adjust seasonings: correct the salt and cayenne and add plenty of black pepper (the stew should be peppery). Stir in the cilantro and serve on its own or with simple steamed rice.