Poultry, sweet potatoes and peanuts are one of those wonderful flavor mixes that make me really feel all satisfied as well as warm, especially due to the fact that I never ever would have thought to do this 20 years earlier, when I satisfied some fellow University of Wisconsin pupils from Ghana that made this stew at their apartment or condo.
A passionate West African-inspired stew of chicken thighs as well as legs, wonderful potatoes and peanuts that is perfect for a freezing day.
Poultry groundnut stew is, in numerous types, common throughout West Africa, and this is my version, motivated by my coworkers at UW.
The best way to make this stew is with 2 whole stewing hens— older poultries available at Asian as well as Latin markets. You start by simmering the birds to make supply, which after that becomes the base of the stew, and afterwards you make use of the meat from the hens.
This is a little bit labor-intensive for a lot of, so I generally use pre-cut poultry parts: legs, wings and also especially upper legs. This stew is just made for chicken upper legs.
What is a little unusual about just how you make the stew is that you first brownish the hen and then stew it on the bone. You can absolutely eat it off the bone in the stew, yet this is unpleasant, so I favor to fish out the meat and also shred it. Why trouble with the bones and skin whatsoever? They include a ton of flavor to the stew. Wonderful potatoes or yams are a should in the African variation, however if you despise them, use regular potatoes or turnips.
The stew is meant to be quite spicy, so I typically utilize a lot of warm sauce included at the end of the cooking. I only ask for 1 teaspoon of cayenne here, since no matter exactly how chile-adverse you are, it should contend least a faint bite of warmth. If you genuinely can’t take chiles, avoid the cayenne. Someone in Ghana will certainly sob.
African Chicken Peanut Stew Recipe
Utilize hen legs, thighs or wings for this recipe. They have extra taste and also will certainly hold up much better with the flavors of the stew than white meat.
Active ingredients
- 2-3 extra pounds poultry legs, thighs and/or wings
- 3 Tbsp grease
- 1 big yellow or white onion, cut
- A 3-inch item of ginger, peeled and also diced
- 6-8 garlic cloves, chopped approximately
- 2-3 extra pounds pleasant potatoes, peeled as well as reduced right into pieces
- 1 15-ounce can of smashed tomatoes
- 1 quart hen stock
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 Tbsp ground coriander
- 1 teaspoon cayenne, or to taste
- Salt and black pepper
- 1/4 to 1/2 cup of chopped cilantro
Method
1 Brown the chicken. Heat the grease in a huge soup pot established over medium-high heat. Salt the chicken pieces well, pat them dry and also brown them in the oil. Do not crowd the pot, so do this in batches. Establish the hen items aside as they brownish.
2 Sauté the veggies. Sauté the onions in the oil for 3-4 minutes, stirring typically and also scraping any type of browned bits off all-time low of the pot.
Include the ginger and also garlic and also sauté another 1-2 minutes, after that add the wonderful potatoes and also mix well to incorporate. 3 Cook the stew. Add the chicken, hen broth, smashed tomatoes, peanut butter, peanuts, coriander as well as cayenne and also stir well to incorporate. Offer a simmer and taste for salt, including more if needed.
Cover the pot and also simmer carefully for 90 mins (check after a hr), or till the poultry meat easily diminishes the bone and the wonderful potatoes hurt.
4 Remove bones and chop the prepared hen. Eliminate the chicken pieces as well as established them in a dish to cool, up until great adequate to touch. Remove as well as dispose of the skin if you want, or chop it and also place it back right into the pot.
Shred the meat off the bones and also placed the meat back in the pot.
5 Adjust spices. Change the seasonings for salt and cayenne, after that include as much black pepper as you assume you can stand— the stew needs to be peppery. Mix in the cilantro as well as offer by itself, or with basic steamed rice.