NKETIA FLA
Groundnut (peanut) stew is savory, sweet, and rich. Its origins are in West Africa, where it remains a staple, but you see it in the Caribbean and even occasionally in the American South too. Traditionally made with raw African groundnuts,which are smaller than American peanuts, it is commonly made with peanut butter now. For a true West African experience, serve this with Foo Foo (page 473).
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the oil in a deep skillet over medium-high heat. When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of the fat.
- Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.
- Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
- Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.
NKETIA FLA (PEANUT STEW WITH CHICKEN)
Make and share this Nketia Fla (Peanut Stew With Chicken) recipe from Food.com.
Provided by Midwest Maven
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a deep skillet over medium/high heat.
- Add the chicken skin side down.
- Season with salt and pepper and turn and rotate them as necessary until well browned, about 10-15 minutes.
- Put the meat on a plate and set aside.
- Leave only 2 tablespoons of fat in pan.
- Add onion and ginger to pan and cook stirring occasionally until softened, about 3 minutes.
- Stir in the cayenne and tomatoes and cook for about 5 more minutes.
- Return the chicken to the pan and add 3 1/2 cups of the stock.
- Bring to a boil and then lower heat to a simmer for 20-30 minutes, until chicken is cooked through and tender.
- Whisk together the remaining chicken stock and the peanut butter and stir the mixture into the stew.
- Cook for another 20 minutes or so, then adjust seasonings to taste.
Nutrition Facts : Calories 811.7, Fat 58.2, SaturatedFat 13, Cholesterol 165.1, Sodium 725.6, Carbohydrate 24.2, Fiber 5.2, Sugar 10.8, Protein 51.1
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