African Chicken Peanut Stew (Print Version)
# Ingredients:
→ Main
01 -
1.5 lb chicken thighs
02 -
2 cups chicken stock
03 -
½ cup peanut butter
→ Aromatics
04 -
½ onion, chopped
05 -
1 red bell pepper, chopped
→ Sauce & Oil
06 -
½ cup tomato sauce
07 -
¼ cup olive oil
→ Seasonings
08 -
1 teaspoon cayenne pepper
09 -
1 teaspoon bouillon powder
10 -
1 teaspoon black pepper
11 -
1 teaspoon salt (or to taste)
# Instructions:
01 -
Wash and pat dry the chicken. Mix salt and black pepper in a small bowl, then rub the mixture on both sides of each chicken thigh.
02 -
Pour olive oil into a large skillet over medium-high heat. Brown the chicken pieces on both sides until golden. Remove from oil and set aside.
03 -
Heat ¼ cup olive oil in a large soup pot over medium heat. Add the chopped onions and red bell pepper, then sauté for a few minutes until softened.
04 -
Add the tomato sauce and all spices except salt. Simmer for a few minutes, then pour in the chicken broth.
05 -
Return the chicken pieces to the pot, stir and simmer for about 10 minutes. Taste and adjust salt if needed.
06 -
Add the peanut butter to the pot and stir until well incorporated. Continue cooking until the stew thickens to desired consistency.
# Notes:
01 -
If using stock, taste for salt before adding more as it usually contains sodium.
02 -
For variation, add ground coriander, chopped cilantro, garlic cloves, fresh ginger, or ground cumin.
03 -
For spicier stew, add chili pepper or habanero pepper.
04 -
If substituting water for stock, you may need to adjust seasonings.
05 -
This stew works well with beef or fish as alternatives to chicken.