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Author Topic: African Chicken Peanut Stew  (Read 5344 times)
Smokin in Peosta
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« on: February 21, 2011, 06:55:55 PM »

Couldn't pass this recipe up.
Very Different Very Good. Spicy if you like spicy peanut sauce.  
Good served straight up or with rice.

Plus Salt, Pepper, & Cayenne






Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.
INGREDIENTS
2-3 pounds chicken legs, thighs and/or wings
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced or 3 tablespoons ground ginger
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro
METHOD
1 Heat the vegetable oil in the dutch  oven. 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.
2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. 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.
4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin. Shred the meat off the bones and put the meat back in the pot.
5 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.
« Last Edit: February 21, 2011, 09:27:15 PM by Smokin in Peosta » Logged

Mike
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« Reply #1 on: February 21, 2011, 06:57:36 PM »

Looks very good!
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Eat well my friends, eat well!
ronbeaux
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« Reply #2 on: February 21, 2011, 07:00:04 PM »

I'd like to try that. Looks good!
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Is it burnt??
BirdNerd
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« Reply #3 on: February 21, 2011, 07:01:03 PM »

African comfort food... Looks delish
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Skinsandos
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« Reply #4 on: February 21, 2011, 07:18:30 PM »

That is amazing
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uncle
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« Reply #5 on: February 21, 2011, 07:23:00 PM »

sure looks good, and i bet it taste as good as it looks.
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Grandpa JD
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« Reply #6 on: February 21, 2011, 07:46:34 PM »

Dang Smoking, that looks deeelishous!
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h00kemh0rns
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« Reply #7 on: February 21, 2011, 09:04:15 PM »

That's a home run there!

Keg Recipe board!
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Skinsandos
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« Reply #8 on: February 22, 2011, 05:02:21 AM »

second that
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Boat-n-BBQ
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« Reply #9 on: February 22, 2011, 05:53:45 AM »

Nice SiP!

Thanks for moving BBQBeav Wink  Had my eye on this one too Grin
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Bigtom
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« Reply #10 on: February 22, 2011, 07:28:55 AM »

3rd...looks real comfortable.
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Vindii
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« Reply #11 on: February 22, 2011, 08:04:27 AM »

Looks good Smoke.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
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