26 Jul African peanut chicken stew
I have been wanting to make a West African peanut chicken stew for a while. It is a blend of some really beautiful flavours.
All I have to say is that this recipe did not disappoint. This peanut chicken stew was such a lovely mix of curry spices with a background note of peanuts. I thoroughly enjoyed every bite! In addition it is a really versatile recipe that can be served on many different occasions.
There is also a vegetarian component to this recipe because the sauce in this peanut chicken stew recipe is enough for two meals. Therefore you can either freeze half for the next time that you make this chicken stew or you can make the West African potato stew – potato peanut stew.
I have some great accompaniments for this meal too. This Tumeric and cashew spiced rice will be outstanding paired with either stew. This spiced tahini whole roast cauliflower would also be a wonderful side to eat with either one as well.
If you want some more vegetarian recipes then you can’t go wrong with Vegan Richa. Her recipes are sensational. For instance, one of my favourite is her chickpea peanut butter curry – https://www.veganricha.com/2016/05/chickpeas-in-turmeric-peanut-butter-curry.html. For some more chicken recipes you do not need to look any further than this site! I have heaps of chicken recipes for you to browse through. This compilation of The ultimate top 15 chicken recipes is an easy place to get going.
West African peanut chicken stew
1 Tbsp canola oil
1 tsp ground cumin
1/2 tsp ground Coriander
1/4 tsp dried tumeric
2 tsp fresh garlic, crushed
1/2 tsp fresh ginger, crushed
2 Tbsp tomato paste
2 x 410g canned diced peeled tomatoes
2 Tbsp chicken stock powder
1 cup water
1/4 cup peanut butter
1 x chicken cut into portions
15 baby potatoes cut in half
1/2 cup shelled peas
- Heat the oil up in a pot
2. Saute the onion in the oil
3. Once the onions are mostly cooked add the dried and fresh spices until the spices are smelling fragrant
4. Next add the tomato paste and the canned tomatoes and cook the sauce for 15 – 20 minutes
5. Once cooked, puree the sauce and add the peanut butter
6. This sauce is then divided in half to make the African peanut chicken stew as well as a potato and pea curry
7. Place half the sauce over the chicken and bake in the oven at 180C or until the juices run clear and the chicken is cooked through