African Chicken Peanut Stew Recipe

African Chicken Peanut Stew, also known as “Mafé” or “Groundnut Stew,” is a hearty and flavorful dish that hails from West Africa. This stew combines the richness of peanuts with a blend of spices and tender chicken pieces to create a comforting and satisfying meal. Let’s dive into the recipe:

Ingredients:

For the Stew:

• 2 pounds of bone-in, skin-on chicken pieces (thighs or drumsticks work well)
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 red bell pepper, diced
• 1 can (14 ounces) of diced tomatoes
• 1 cup of unsweetened peanut butter
• 4 cups of chicken broth
• 2 bay leaves
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Chopped fresh cilantro for garnish

For Serving:

• Cooked rice or couscous

Instructions:

1. Prepare the Chicken:
   • Season the chicken pieces with salt, black pepper, and paprika.
   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set it aside.
2. Sauté the Aromatics:
   • In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are soft and translucent.
3. Add Peppers and Tomatoes:
   • Stir in the diced red bell pepper and canned diced tomatoes. Cook for a few minutes until the peppers start to soften.
4. Incorporate Peanut Butter:
   • Add the peanut butter to the pot and mix well with the vegetables. Allow it to cook for about 2-3 minutes, stirring constantly to prevent sticking.
5. Return the Chicken:
   • Return the browned chicken pieces to the pot and mix them with the peanut butter mixture.
6. Pour in Chicken Broth:
   • Add the chicken broth, bay leaves, and cayenne pepper to the pot. Stir everything together.
7. Simmer and Cook:
   • Reduce the heat to low and cover the pot. Let the stew simmer gently for about 45 minutes to an hour, or until the chicken is tender and fully cooked. Stir occasionally.
8. Adjust the Seasoning:
   • Taste the stew and adjust the seasoning with salt, black pepper, and more cayenne pepper if you prefer it spicier.
9. Serve:
   • Remove the bay leaves from the stew. Serve the African Chicken Peanut Stew hot over cooked rice or couscous.
10. Garnish:
    • Garnish with chopped fresh cilantro before serving. The vibrant green color adds a nice contrast to the rich stew.

Enjoy this flavorful and comforting African Chicken Peanut Stew that brings together the nuttiness of peanuts with a delightful blend of spices. It’s a dish that’s sure to satisfy your taste buds and warm your soul.

Source: lowcarbafrica.com

Yield: 4

Chicken with Creamy Sun Dried Tomato Sauce recipe

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Chicken with Creamy Sun-Dried Tomato Sauce is a delicious and comforting dish that combines tender chicken with a rich, flavorful sauce. It's perfect for any occasion and sure to become a family favorite. Try this recipe and enjoy the wonderful flavors of creamy, cheesy goodness!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 750g / 1.5lb chicken thighs OR chicken breast , skinless and boneless
• 1/2 tsp salt
• Black pepper
• 1/2 cup sun dried tomatoes , strips, drained of oil (Note 1)
• 2 tbsp oil from sun dried tomatoes jar (Note 1)
• 2 garlic cloves , minced
• 1/2 cup (125 ml) white wine (sub chicken broth)
• 3/4 cup (185 ml) chicken broth/stock , low sodium
• 3/4 cup (185 ml) thickened / heavy cream
• 1/3 cup (30g) parmesan, very finely shredded (Note 2)
• 2 tsp Dijon mustard (Note 3)
• 1 cup basil leaves , packed (optional)

Instructions

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.

• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.

• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.

• Add the garlic and cook for 15 seconds until light golden.

• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.

• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.

• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.

• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.

• Taste sauce and add more salt and pepper if needed.

• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.

• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!