Best 6 African Chicken And Peanut Stew Recipes

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

AFRICAN CHICKEN PEANUT STEW

Steps:

• Season chicken. Add 1 teaspoon of the minced garlic and 1 teaspoon of ginger to the chicken. Add a quarter teaspoon of salt and 1/4 teaspoon of ground white pepper. Toss to combine. Set chicken aside.
• Sauté Mushrooms. Pour 1 tablespoon of oil into a pot, preferably a cast iron pot on high heat. Add the sliced mushrooms. Sprinkle on a pinch of salt and 1/8 teaspoon of white pepper. Let it cook on one side for about 2 minutes then flip to the other side and let it cook for another 2 minutes. Remove mushrooms from pan.
• Cook Chicken. Add the remaining one tablespoon of oil into the same pan in which you cooked the mushrooms. Spread using a wooden spoon to ensure the oil completely coats the bottom of the pot. Add the chicken to the pot in a single layer. Let it cook on one side for about 5 minutes. Flip the chicken to the other side and let it cook for another 4-5 minutes. Remove chicken from pot. Some oil should be left in the pot.
• Sauté Onions. Add the onions to the pot and sauté for about 2 minutes until translucent. Add the remaining garlic and ginger to the pot and stir for about 1 minute until translucent. Add the tomato paste and stir for about a minute.
• Add Water and Stock Cubes. Add 2 cups of water then stir. Add the stock cubes, remaining salt and stir to combine well. Bring to a simmer.
• Add Peanut Butter. Add the peanut butter to the pot and stir well until well combined. Add in the remaining 1 cup of water and stir to combine.
• Add Back Chicken. Add the cooked chicken back into the pot and bring to a simmer. Simmer for about 5 minutes. Taste to ensure seasoning is perfect. If you like the stew a little lighter, add more water (note that it thickens as it cools).
• Add Veggies. Add the mushrooms back into the pot, stir to combine then add the spinach into the pot and stir. Let it simmer for 1 minute then turn off the heat.

AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
• For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.

GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) RECIPE

Steps:

• In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.
• Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
• Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.
• Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.