African Chicken Peanut Stew

African Chicken Peanut Stew is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 862 calories, 40g of protein, and 56g of fat per serving. For $1.96 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, yellow onion, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. 102 people have made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. It is a reasonably priced recipe for fans of African food. It is brought to you by Simply Recipes. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, you might also like recipes such as African Chicken Peanut Stew, African Chicken Peanut Stew, and West African Peanut-Chicken Stew.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 115 minutes

 

Ingredients:

1 15-ounce can of crushed tomatoes

1 teaspoon cayenne, or to taste

2-3 pounds chicken legs, thighs and/or wings

1 quart chicken stock

1/4 to 1/2 cup of chopped cilantro

6-8 garlic cloves, chopped roughly

A 3-inch piece of ginger, peeled and minced

1 Tbsp ground coriander

1 cup peanut butter

1 cup roasted peanuts

Salt and black pepper

2-3 pounds sweet potatoes, peeled and cut into chunks

3 Tbsp vegetable oil

1 large yellow or white onion, sliced

Equipment:

pot

bowl

Cooking instruction summary:

1 Brown the chicken. 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. 2 Saut the vegetables. Saut 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 saut another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Cook the stew. 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. 4 Remove bones and chop the cooked chicken. 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. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can standthe stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

 

Step by step:


1. 1 Brown the chicken.

2. 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.

3. 2 Saut the vegetables. Saut the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.

4. Add the ginger and garlic and saut another 1-2 minutes, then add the sweet potatoes and stir well to combine.

5. 3 Cook the stew.

6. 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.

7. 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.

8. 4

9. Remove bones and chop the cooked chicken.

10. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch.

11. Remove and discard the skin if you want, or chop it and put it back into the pot.

12. Shred the meat off the bones and put the meat back in the pot.

13. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can standthe stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.


Nutrition Information:

Quickview
866k Calories
39g Protein
56g Total Fat
58g Carbs
38% Health Score
Limit These
Calories
866k
43%

Fat
56g
87%

  Saturated Fat
16g
101%

Carbohydrates
58g
20%

  Sugar
17g
19%

Cholesterol
84mg
28%

Sodium
812mg
35%

Get Enough Of These
Protein
39g
80%

Vitamin A
21871IU
437%

Manganese
1mg
93%

Vitamin B3
17mg
89%

Vitamin B6
1mg
59%

Phosphorus
535mg
54%

Magnesium
189mg
47%

Fiber
11g
47%

Potassium
1609mg
46%

Copper
0.89mg
45%

Vitamin E
5mg
38%

Selenium
25µg
36%

Vitamin B5
3mg
31%

Vitamin B1
0.42mg
28%

Vitamin B2
0.47mg
28%

Zinc
4mg
27%

Folate
105µg
26%

Iron
4mg
25%

Vitamin C
14mg
17%

Calcium
143mg
14%

Vitamin K
13µg
13%

Vitamin B12
0.48µg
8%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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