Groundnut Stew

Ground Nut Stew Image 1

What you need: measuring spoons/cups, large heavy bottom pot or large casserole dish, large spoon, can opener, chef’s knife, food processor (if you want to puree the onion)

Serves: 6 – 8

  • 6 chicken breasts
  • 2 tbs olive oil
  • 1 medium onion
  • 4 cups peanut butter
  • 4 cups chicken stock
  • 1 six oz can tomato paste
  • 1 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 2 tsp salt

Heat oil in a large heavy bottomed pot or casserole dish over medium high heat. Add in the onion puree and the red pepper flakes. Cook until soft and the onion is translucent. Cut the chicken into large bite size pieces (approximately 6 pieces from each breast).

Add in the chicken breasts and sear (brown) on all sides. Remove the chicken breasts and set aside. Add the peanut butter and chicken stock and stir to combine. It should look like a thin peanut sauce at this point. Add in the cayenne pepper and tomato paste stirring as you go. The sauce should now be thick and creamy. Add the chicken back in and simmer over a low heat for about 45 minutes (or until the chicken is cooked through).

To Serve: Place the stew into warmed bowls over plain white rice. The rice absorbs the sauce and makes every bite delicious.

Leave a Comment