African Chicken Peanut Stew

• Ready in 2h 15m

• Serves 6

• 872 calories

• 59.76g carbs

Need a gluten free and dairy free main course? African Chicken Peanut Stew could be a tremendous recipe to try. For $2.01 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 39g of protein, 57g of fat, and a total of 873 calories. This recipe serves 6. This recipe from Simply Recipes has 102 fans. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. It is perfect for Autumn. This recipe is typical of African cuisine. Head to the store and pick up canned tomatoes, vegetable oil, sweet potatoes, and a few other things to make it today.

14 ingredients

1. 2 lb chicken legs
2. 3 tbsps vegetable oil
3. 1 large onion
4. 3 inch ginger
5. 6 garlic cloves
6. 2 lb sweet potatoes
7. 15 oz canned tomatoes
8. 1 qt chicken stock
9. 1 cup peanut butter
10. 1 cup roasted peanuts
11. 1 tbsp ground coriander
12. 1 tsp cayenne
13. 6 servings salt and pepper
14. 1/4 cups cilantro

Instructions

1. Brown the chicken. 
2. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
3. Sauté the vegetables. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
4. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
5. Cook the stew.
6. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine.
7. Add the chicken. Bring to a simmer and taste for salt, adding more if needed.
8. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
9. Remove bones and chop the cooked chicken.
10. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch.
11. Remove and discard the skin if you want, or chop it and put it back into the pot.
12. Shred the meat off the bones and put the meat back in the pot.
13. Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.