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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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West African Chicken and Peanut Stew Ingredients:
4 lbs boneless skinless chicken thighs |
salt & freshly ground black pepper |
3 tablespoons unrefined peanut oil |
1 large yellow onion |
1 cup smooth peanut butter |
1/3 cup tomato paste |
5 carrots, peeled, trimmed, and sliced into 1-inch pieces |
3 sprigs fresh thyme |
2 bay leaves |
1 cup uncooked rice |
Directions:
1. Season chicken with sale and pepper.
2. Heat oil in a heavy pot over medium heat.
3. Working in batches, lightly brown chicken all over, then transfer to a bowl as done.
4. Add onions to pot, scraping any browned bits stuck to bottom of pot with the spoon.
5. Combine peanut butter and 1 1/2 cups cold water in a bowl.
6. Combine tomato paste and 2 cups hot water in another bowl.
7. Stir peanut butter and tomato paste mixtures into pot, scraping any browned bits stuck to bottom of pot with the spoon.
8. Return chicken to pot and stir well.
9. Add carrots, thyme and bay leaves.
10. Reduce heat to medium low and simmer, stirring occasionally, until chicken is tender - about an hour.
11. Serve over rice or, in the last 20 minutes, add rice to stew and cook together.
12. Adjust seasonings and serve.
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