
“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
Ingredients:
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
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.