Chicken Groundnut Stew Recipes

BOTSWANAN CHICKEN GROUNDNUT STEW

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.

GROUNDNUT CHICKEN STEW

Steps:

• Season the chicken with salt and the ground black pepper and heat the slow cooker to high or low, depending on desired cooking time.
• Heat the oil in a frying pan over a medium heat, then fry the ginger, onion and chilli flakes for 10 minutes, until soft but not coloured. Add the chicken, tomato purée and spices, and cook for 5 minutes, mixing well to coat.
• Add the tinned tomatoes and bring to the boil, then tip the contents of the pan into the slow cooker along with the peanut butter, 500ml of boiling water and a little seasoning. Mix well and cover. Cook for 3-4 hours on high or 6-8 hours on low, until the chicken is tender and the sauce has thickened.
• To serve, scatter over the chilli, peanuts and coriander, and serve with steamed rice.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
• Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
• Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
• Serve warm with hot cooked rice, if using.

GROUNDNUT STEW

Steps:

• In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes; cover and process until blended. , In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 7-9 minutes., Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, until heated through, about 10 minutes. Serve with rice. If desired, top with chopped green onions.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

GROUNDNUT STEW

Steps:

• Boil chicken with ginger and onion half in water. Meanwhile, in a separate large pot, heat tomato paste in the oil over low heat for about five minutes. Add the chopped onions and chopped tomatoes to the paste, stirring occasionally until the onions are translucent.
• Scoop out the partly cooked chicken pieces and add along with about half the broth to the tomato mixture. Add the peanut butter, salt and chilies. Cook for five minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.

SLOW-COOKER AFRICAN GROUNDNUT STEW WITH CHICKEN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
• Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

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.

NIGERIAN GROUNDNUT STEW

Steps:

• In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
• Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
• Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
• Serve with mashed sweet potatoes or hot cooked rice.

GROUND CHICKEN STEW

Steps:

• Mash garlic in the bottom of a saucepan. Stir curry paste with the garlic; add onion and bell pepper. Cook and stir over medium-low heat until the onions are golden, about 5 minutes.
• Crumble the ground chicken into the saucepan; add celery, carrots, tomatoes, and zucchini. Increase heat to medium, cover saucepan with a lid, and cook until the carrots have softened, 7 to 10 minutes.
• Pour chicken broth and soy sauce over the mixture; season with salt. Reduce heat to medium-low, cover with a lid, and simmer for 1 hour.

GAMBIAN-INSPIRED GROUNDNUT STEW (DOMODA) RECIPE BY TASTY

Steps:

• Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8-10 minutes. Remove from the pot and set aside.
• Add the onion and garlic to the pot and cook for 4-6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
• Stir in the peanut butter until melted, about 1 minute.
• Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
• Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
• Remove the pot from the heat and remove the habanero pepper.
• Serve the stew hot over jasmine rice.
• Enjoy!