Botswanan Chicken Groundnut Stew Recipes

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CHICKEN GROUNDNUT STEW



Chicken Groundnut Stew image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons oil
3 to 4 pound chicken, cut into pieces
Salt and freshly ground black pepper
1 tablespoon butter
2 onions, diced
5 medium carrots or 3 cups, sliced 1/4-inch thick on bias
4 cloves garlic, mashed
1-inch peeled ginger
1 1/2 cups chopped tomatoes
6 cups chicken stock or broth, divided
2 ounces fresh thyme leaves
1 habenero, pierced
1 cup smooth natural peanut butter
2 tablespoons tomato paste
1/2 cup roasted unsalted peanuts, chopped for garnish

Steps:

  • Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles.
  • *Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.

BOTSWANAN CHICKEN GROUNDNUT STEW



Botswanan Chicken Groundnut Stew image

This traditional recipe from Botswana is for a classic stew of chicken cooked in a tomato, peanut butter and chili sauce. Adapted for a dinner featuring African-inspired foods.

Provided by Linky

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken thighs
1 tablespoon vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 cup water
1/2 cup peanut butter
1/2 cup tomato paste
1 teaspoon ginger, grated
2 tablespoons brown sugar
1/2 teaspoon chili flakes
1 (15 ounce) can tomatoes, diced

Steps:

  • Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
  • Slowly stir-in the water a little at a time until the sauce is smooth.
  • Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
  • Continue cooking until the chicken is nicely browned all over.
  • Pour-in the peanut sauce and diced tomatoes and stir well.
  • Cover and reduce the heat to low simmer.
  • Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
  • Serve over rice or rice balls.

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