Chicken Groundnut Stew

Name: Chicken Groundnut Stew
Ingredients: 2 tablespoons oil; 3 to 4 pound chicken, cut into pieces; Salt and freshly ground black pepper; 1 tablespoon butter; 2 onions, diced; 5 medium carrots or 3 cups, sliced 1/4-inch thick on bias; 4 cloves garlic, mashed; 1 -inch peeled ginger; 1 1/2 cups chopped tomatoes; 6 cups chicken stock or broth, divided; 2 ounces fresh thyme leaves; 1 habenero, pierced; 1 cup smooth natural peanut butter; 2 tablespoons tomato paste; 1/2 cup roasted unsalted peanuts, chopped for garnish

15 ingredients

12 steps

Ingredients

2 tablespoons oil
3 to 4 pound chicken, cut into pieces
Salt and freshly ground black pepper
1 tablespoon butter
2 onions, diced
5 medium carrots or 3 cups, sliced 1/4-inch thick on bias
4 cloves garlic, mashed
1 -inch peeled ginger
1 1/2 cups chopped tomatoes
6 cups chicken stock or broth, divided
2 ounces fresh thyme leaves
1 habenero, pierced
1 cup smooth natural peanut butter
2 tablespoons tomato paste
1/2 cup roasted unsalted peanuts, chopped for garnish

Directions

1

Heat 2 tablespoons oil in oven roasting pan.
2

Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside.
3

Drain off excess fat.
4

Add butter and saute onions for five minutes or until soft.
5

Add carrots (and any additional vegetables*), garlic, ginger and tomatoes.
6

Add 4 cups of hot chicken stock, thyme and habenero.
7

In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan.
8

Add the chicken back to the pan.
9

Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones.
10

Season with salt and pepper.
11

Can be served with rice, potatoes or noodles.
12

*Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.