West African Peanut Stew
West African Peanut Stew is perhaps the world’s best use of peanut butter. This stew is spicy, hot, sweet, and delicious. If a complex flavor profile is at the top of your list for what makes a recipe great, then you’re going fall in love with this one.
Ingredients
- 1/3 cup canola oil
- 2 lb chicken thighs bone-in, skinned
- Kosher salt to taste
- 1/4 cup ginger finely chopped
- 1 yellow onion finely chopped
- 4 chile de árbol
- 1 tsp ground coriander seed
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp black pepper ground
- 1/4 tsp ground cinnamon
- 1/3 tsp fenugreek seeds
- 3 cloves whole
- 2 tbsp tomato paste
- 3/4 cup peanut butter
- 1 cup tomato plum, diced
- 1 lb eggplant peeled and cut into 1″ cubes
- 4 oz okra cut into 1″-thick pieces
- 1 bird's eye chili pepper (red) sliced
- peanuts Roasted, chopped , for garnish
- cooked white rice for serving
Instructions
- Heat 3 tablespoon of oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and add to pot; cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer to a plate, and set aside.
- Add remaining oil to pot. Add ginger, onion, and chiles de arbol and cook, stirring, until soft, about 8 minutes; add spices, and cook, stirring, until fragrant, about 1 minute. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
- Stir in peanut butter, and then return chicken to pot along with 6 cups of water and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until chicken is half-cooked, about 25 minutes.
- Add eggplant and okra, and cook, stirring occasionally, until chicken is cooked through and eggplant and okra are tender, about 30 minutes. Season the stew with salt. Sprinkle with the red chile and peanuts. Serve with rice.
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