African Style Braised Chicken In Peanut Sauce Crock Pot 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.

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

Ingredients

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!

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