Chicken and Gourmet Groundnut Stew Recipe

Chicken and Gourmet Groundnut Stew Recipe

  • 2 tablespoons olive oil
  • 9 chicken thighs (about 3 pounds)
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper, or to taste
  • 3 cups chicken broth, homemade or canned
  • 2 (8-ounce) cans tomato sauce
  • ¾ cup unsalted sugarless peanut butter (available at natural foods markets)
  1. Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside.
  2. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add the garlic, curry powder, thyme, bay leaves, salt, and cayenne. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
  3. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
  4. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
Recipe of the Day|