Cooked - African Chicken And Peanut Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

African Chicken And Peanut Stew

1.0

¼ cup (60ml) PEANUT OIL or VEGETABLE OIL

600g boneless and skinless CHICKEN THIGHS, roughly chopped

2 ONIONS, peeled, roughly chopped

5 cloves GARLIC, peeled, lightly smashed

2 tsp PAPRIKA

2 tsp CUMIN SEEDS, toasted, ground

2 tsp CORIANDER SEEDS, toasted, ground

2 tsp FRESH GINGER, finely chopped

1 tsp CHILLI FLAKES (optional - if you like it hot add more)

1 tbsp FRESH THYME, finely chopped, or 1 tsp DRIED THYME

1 tbsp FRESH OREGANO, finely chopped or 1 tsp DRIED OREGANO

750ml CHICKEN STOCK or WATER

5 tbsp good quality CRUNCHY PEANUT BUTTER

1 x 400g can DICED TOMATOES or 5 large FRESH TOMATOES, diced

500g KUMARA or PUMPKIN, peeled, roughly chopped

1 tsp SALT and freshly GROUND BLACK PEPPER

¼ cup (10g) FRESH CORIANDER, chopped

¼ cup (35g) ROASTED SALTED PEANUTS, roughly chopped

1 LIME, cut into wedges

Preheat oven to 180°C.
Place a large flameproof casserole dish over a medium heat and add the oil. When hot add the chicken, onions and garlic. Cook for a few minutes, stirring constantly until the onions and chicken is lightly browned. Stir through the spices, chilli and herbs, cook for a few seconds.
Add the stock or water, peanut butter, tomato, kumara or pumpkin, salt and pepper. Bring to a gentle simmer and cook for 10 minutes. Cover the casserole dish with a tight-fitting lid and place in the oven to cook for 30 minutes. Remove from the oven and adjust seasoning to taste.
To serve: top with the fresh coriander and chopped peanuts. Serve with lime wedges on the side. This stew is great served with brown rice or warm chapattis.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

CuisineAfrican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 115 weeks ago

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