West African Peanut Stew

14 Feb

Old Man Winter, you bastard.

Cold ears. Dry skin. Static-y hair. Runny noses. Short days. Long sleeves. Slush.

I’m having a mild bout of winter blahs. I’ve been busy watching the Olympics and not motivated to do much extra, such as cooking interesting things and writing about it. I’m afraid the ole’ blog has suffered!

I’m sorry.  I’ll be better.

I hope this post makes up for it, because it is the perfect antidote for a cold winter night.

Don’t get me wrong, I love chili, I really really do. Everyone should have a killer recipe (like this one!) in their repertoire (arsenal? I can’t decide). But let’s face it, sometimes its boring. Like stir fry. I could make it blindfolded.

May I suggest something to shake things up? How about this spicy and hearty peanut stew? Try it out! It was seriously satisfying.

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West African a Peanut Stew
(Serves 4-5. Time: 1 hour. Adapted from Saveur) 

  • 6-8 chicken drumsticks
  • 1/4 cup finely grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 large red onion, finely chopped
  • 2 fresh red chilis
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 3 whole cloves
  • 3 tablespoons tomato paste
  • 1 cup natural peanut butter
  • 1 cup crushed tomatoes
  • 1 large sweet potato, peeled and cut into chunks
  • 1 cup roasted peanuts (unsalted)
  • 4 cups chicken broth (or water)
  • Salt, to taste
  • Cilantro, to garnish
  • Fresh lemon

Directions
1) Season chicken with salt and pepper. Heat oil in large pot and brown chicken drumsticks over medium high heat until browned on all sides (approx 10 minutes). Set aside.
2) Meanwhile, prep onions, garlic, ginger and 1 chilli and add to hot pot once chicken is removed. Sautée with a more oil until soft and fragrant (about 5 minutes).
3) Add spices (turmeric, cinnamon, pepper, coriander, cumin, cloves) and fry for about one minute.
4) Add tomato paste and cook until slightly caramelized, about 3 minutes. Add peanut butter. Stir until melted and incorporated.
5) Return chicken to pot along with stock (or water) and tomatoes. Bring to a boil.
6) Reduce heat to medium-low and simmer about 25 minutes.
7) Add sweet potato and cook until tender, about another 20 minutes. Stir occasionally.
8) Season with salt and add roasted peanuts and second chopped fresh chilli. Finish with squeeze of fresh lemon juice and garnish with fresh cilantro.

Yum. This stew is really filling, and made great leftovers. The chicken was fall-off-the-bone tender, but I’m sure it would still be great vegan-ized with tofu. I liked the crunch of the peanuts.

I served it over couscous (aka the lazy-man’s rice) with salad. The next day we had it with sautéed balsamic mushrooms, salad and flatbreads.

Note: my peppers were not extremely spicy, so I did not de-seed them. Proceed with caution if you think yours may be hotter. Also, if you think the stew is too thick, add one more cup of liquid.

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What are your favourite winter recipes? How do you stay sane at this time of year? Let me know below!

Thanks for reading.

M

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10 Responses to “West African Peanut Stew”

  1. Mum February 15, 2014 at 1:16 pm #

    Sounds AMAZING!! I’ve heard of African Peanut Stew before but never made it! We will try it on Monday!! xxxx

  2. Allison (Spontaneous Tomato) February 16, 2014 at 2:20 pm #

    This looks great! Hope you’re staying warm and that the winter soon comes to an end…

    • food,mostly February 17, 2014 at 5:41 pm #

      Thanks! Me too! A beautiful weekend away skiing has lifted my winter spirits slightly, but I’m still anxious for spring.

  3. Two Peas & A Wad February 16, 2014 at 4:29 pm #

    Just found your blog- this looks so great! I am a huge fan of soups, stews, chilis, etc. so this is right up my alley! I also am not vegetarian but I find myself eating that way more and more- I could definitely make this with or without the chicken.

    • food,mostly February 17, 2014 at 5:43 pm #

      Thanks for following! New followers always makes my day. I think the chicken was really tasty, but I’m sure this sauce would work well with tofu or even chickpeas. Let me know if you try it!

  4. Mum February 24, 2014 at 3:14 pm #

    Cooking this now!! Smells awesome! xxx

  5. Mel May 31, 2014 at 11:05 pm #

    Finally made this last night (after mulling over fifty other similar recipes!) and I don’t know why I waited so long! The adjustments I had to make were: only had boneless chicken thighs so I had to microwave my diced sweet potatoes to soften them a little for the lessened simmer time (simmered at 15 minutes, put in sweet potatoes and simmered an additional 15 minutes), used two tomatoes diced up as I did not have crushed and instead of chopped chili I used homemade sambal, served over white rice. It was so thick and rich in peanut buttery goodness. Having leftovers now, thank you so much for the recipe!

    • food,mostly June 1, 2014 at 10:31 pm #

      Amazing Mel! So glad you’re enjoying it. This one makes for particularly awesome leftovers if I do recall.

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