African Chicken Peanut Stew Recipe

Ingredients

• Peanuts

  All types, oil-roasted, with salt

  1 cup, halves and whole or 144g

• Coriander seed

  Spices

  1 tbsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Ginger root

  Raw

  3 cup slices or 288g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  9 tsp or 42g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peanut butter

  Smooth style, without salt

  1 cup or 258g

• Garlic

  Raw

  6 cloves, minced or 18g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Salt

  Table

  1 dash or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Chicken leg

  Broilers or fryers, meat only, raw

  8 leg, bone and skin removed or 1.04kg

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

Directions

1. Slice white onion coarsely. Peel and mince ginger. Roughly chop garlic cloves. Peel and cut sweet potatoes into chunks. Chop cilantro coarsely.
2. 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.
3. Saute 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 saute another 1-2 minutes, then add the sweet potatoes and stir well to combine.
4. 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.
5. 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.
6. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can standthe stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.