Stockpile Recipe: African Chicken Peanut Stew

Hubby found this recipe online at Simply Recipes a month ago, and sent it over to his mom since it met her dietary restrictions. It was such a hit, and it sounded so intriguing to me that I asked him to make it for us. I have to tell you, this was reeeeeaaaaalllly good!

His tweaks (of course) was he used half white/half dark meat instead of all dark meat. He also shredded the chicken. And, his suggestion was if you do not have coriander use curry instead. When it came time to store the stew, he added more water because it does thicken a lot. This was a good idea. The original recipe suggests a boatload of pepper – unnecessary in my opinion.

African Chicken Peanut Stew

• 2-3 pounds total of white + dark chicken meat shredded
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks (or a firm squash)
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander (or curry)
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro
• 1 cup water

• Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

• Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

• Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

• Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

• Adjust the seasonings for salt and cayenne – add pepper to taste. Stir in the cilantro and serve by itself, or with simple steamed rice.

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