Kid-Friendly Peanut Stew

Kid-Friendly Peanut Stew

“Ground nut” (or peanut) stew is popular across Africa. This recipe can be made spicy for adult tastes, or milder to be “kid-friendly”.

It reheats well, so make a big batch and enjoy the leftovers.

Prep Time: 25 minutes

Cooking Time: 60

1 lb boneless chicken breasts, cut into 1″ pieces
3-4 tbs natural peanut butter
2-3 cloves garlic, minced
1 large yellow onion, diced
2 tbs tomato paste
1 1/2 cups diced carrot
1 cup diced fresh parsley
1-3 dried Thai chilis (use to taste)
2 tsp each, salt & pepper
1 tsp each, thyme, coriander
3 cups chicken stock
3 tsp cornstarch
2-3 tbs peanut oil
1 cup Jasmine or brown rice
1 cup chopped dry roasted peanuts, for garnish

Equipment needed:
– Large, heavy bottomed skillet or Dutch oven
– 4 qt. stock pot
– Deep serving bowls

Heat oil in skillet; add onions once the oil is hot. Saute the onions until translucent, Add rice to stock pot and cover with an inch of water; put rice on the stove over medium/medium-low heat (with lid on). Be sure to salt the water!

Add peanut butter, tomato paste, garlic, salt, pepper, and chilis to the skillet. Once these ingredients are combined, add chicken and cook for 5-6 minutes. Incorporate carrots. Add chicken stock and cover. Cook over medium heat for ~45 minutes. If needed, mix cornstarch with water in a small cup until a slurry forms. Add as needed until your stew reaches the desired thickness. Serve over rice and garnish with parsley and dry roasted peanuts.

Stewed Chicken with Saffron Rice

Not your usual chicken dish! Stewing the chicken with fresh tomatoes gives the dish a pop. Saffron rice is not only visually appealing, but has an earthy, rich taste. Saffron is actually the stamen of a crocus; pound-per-pound, it is the world’s most expensive spice, but a little goes a long way! The parsley garnish adds not only texture and brightness, but is a good source of anti-oxidants.

Prep Time: 20 minutes

Cooking Time: 35 minutes


1 1/2 lbs chicken thighs, skin on
1 large yellow onion, diced
3/4 cup chopped fresh parsley
2 cloves garlic, minced
1 cup grape tomatoes, halved
1 1/2 tbs tomato paste
1 cup jasmine rice
1 tsp saffron
1 tsp each, salt & pepper
1 tsp coriander
2 Bay leaves
1 tsp garam masala
1 tsp turmeric
3 1/2 cups chicken stock
2-3 tbs olive oil

Equipment needed:
– Meat thermometer
– Heavy bottomed, covered skillet (oven safe)
– Stock pot
– Dutch over, or oven-safe casserole
– Large serving platter

Pre-heat the oven to 350 degrees. In a large, heavy bottomed skillet, heat the oil; when hot, add onions and tomato to the pan. Stir until translucent, then add minced garlic, tomatoes and powdered spices. Cook until the tomatoes are blistered. Remove onions and tomatoes; set aside. Add chicken thighs (season with salt and pepper, first) and cook over medium heat for 7-8 minutes, until the meat is at least 160 degrees.

Add the reserved onions, tomatoes, bay leaves and stock into the skillet. Cover and place in the warm oven. Add a dash of olive oil in the stock pot, heat and add rice and saffron. Toast the rice, stirring to avoid burning, for about 3 minutes. Add stock until the rice is covered by about an inch. Simmer over medium/medium-low heat for about 20 minutes, until the rice is cooked and the liquid is absorbed.

Spoon rice onto the platter, arrange chicken thighs and tomatoes on top of the rice. Garnish with the fresh parsley.