African Peanut Butter Chicken With Corn Bread Recipes

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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

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 GRILLED PEANUT BUTTER CHICKEN



African Style Grilled Peanut Butter Chicken image

Make and share this African Style Grilled Peanut Butter Chicken recipe from Food.com.

Provided by BakinBaby

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 chicken (cut in serving pieces)
1/2 cup peanut butter
1/4 cup water (hot)
1 tablespoon mayonnaise
2 tablespoons lime juice
2 tablespoons sherry wine
1 tablespoon soy sauce
2 garlic cloves
1 tablespoon curry powder
1/2 teaspoon red pepper (dried-crushed)
1/4 cup cilantro (chopped fine)
salt & freshly ground black pepper

Steps:

  • Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
  • Reserve 1/2 cup of marinade mixture for basting while grilling.
  • Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
  • Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
  • Serve with rice or potatoes.

AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD



AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD image

Categories     Soup/Stew     Chicken     Simmer

Yield 6

Number Of Ingredients 29

5 lbs assorted chicken pieces (I use skinless bone in thighs and drumsticks)
1/4 cup sliced garlic cloves
2 chopped onions
2 tbsp. oil
2 Tbsp. dried basil
2 pkgs. peanut satay mix(powder)
1 Tbsp. seasoning salt(I use Johnny's)
2 large cans chopped tomatoes
1/4 cup red wine(optional)
1/2 cup brown sugar
1 small can tomato paste
1Tbsp.(or more to taste) hot sauce
also here is the corn bread that is served with....
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Skillet Corn Bread
1 1/2 cups Bob's Red Mill medium grind cornmeal
1/2 cup white sugar
1 cup creamed corn
1 1/2 cups buttermilk
2 eggs
1 1/2 tsp. salt
1 tsp.baking soda
5 tsp. baking powder
2 cups flour(I use fresh stone ground but white or regular whole wheat is fine!)
Mix wet ingredients
Mix dry
Blend together gently
oven 400 - grease a 10-12" cast iron skillet in hot over for 5 minutes, carefully remove from oven and quickly pour in batter(I sprinkle some cornmeal over top before baking) and put in oven. Bake 25-35 mins. depending on your oven.( test with toothpick.)

Steps:

  • Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar. Stir well, cover and let simmer on medium for 5 minutes. Add tomatoes,paste, and peanut butter. Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking. Serve on rice (I use wild brown rice blend but jasmine is great too!) Serve WITH skillet corn bread

EASY AFRICAN-STYLE PEANUT CHICKEN



Easy African-Style Peanut Chicken image

I love a wide variety of cuisines, and I have a fondness for African foods. I am a single mother with a multiple handicapped brain damaged child. I also go to college full time and work in Oncology, so I am always needing something good but fast! I have a friend in Africa who sends me recipes and I kind of tweak them for ease, shall we say. I make this with my African style rice (look for it in my recipes!) Enjoy!

Provided by Phoenix Food Queen

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts
1 small diced tomatoes
1/2 white onion, diced
2 tablespoons creamy peanut butter
1 cup water
1 dash garlic powder
1 tablespoon butter
2 tablespoons peanut oil, divided

Steps:

  • Diced chicken breasts in to bite sized pieces.
  • Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
  • In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
  • Add peanut butter and stir well.
  • Then add the water and mix well.
  • Now add chicken to mixture and bring to boil.
  • At boiling point, reduce heat to medium and cook for about 6 minutes
  • Serve warm over African Style 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

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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