African Chicken In Peanut Sauce Recipes

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)

African-Style Braised Chicken in Peanut Sauce (Crock Pot) image

From "Delicious and Dependable Slow Cooker Recipes" by Judith Finlayson. Serve with white rice. Recipe calls for hot peppers and peanuts. I made it with 1 tsp. cayenne pepper instead of red chili pepper. By the way, I like the way it tastes cold the next day too!

Provided by Oolala

Categories Curries

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
3 lbs chicken pieces (skin on breasts, skinless legs and thighs)
2 onions, finely chopped
4 garlic cloves, minced
1/2 red chili peppers, minced or 1/2 green chili pepper
2 teaspoons curry powder
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon black peppercorns, cracked
1/2 cup condensed chicken broth, undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tablespoons sherry wine or 2 tablespoons lemon juice
1 red bell pepper, finely chopped

Steps:

In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
Serve over hot white rice.

AFRICAN CHICKEN & SWEET POTATOES

African Chicken & Sweet Potatoes image

I came up with this African chicken thigh recipe when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. Add mango chutney and tomatoes and you've got a fantastic busy-week recipe. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 medium sweet potatoes, peeled and finely chopped (about 4 cups)
1/2 cup mango chutney
1/4 cup creamy peanut butter
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through., Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.

Nutrition Facts : Calories 480 calories, Fat 24g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 733mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

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