I'm always trying to make different ethnic foods. This is a wonderful recipe that has easy ingredients you can get anywhere. This West African chicken stew with peanuts, greens and yams is super hearty and delicious. I like this recipe because it doesn't have a too much peanut butter like some of the recipes I found. Some of them call for a full cup or even 2, which just sounded so fatty and too strong. This one was just right (though it could have used a little more heat. Adjust to taste as you desire).
- 1 onion, diced
- 3 cloves minced garlic
- 1 Tbsp grated ginger
- 1/2 lb boneless skinless chicken thighs, cut into bite sized chunks
- 6 cups chicken stock
- 1 lb sweet potatoes, cut into large chunks
- 6 roma tomatoes, diced
- 1 large bunch of collard greens, sliced into thick strips
- 1/2 cup natural peanut butter
- 1/2 cup roasted peanuts, plus extra for garnish.
- salt, pepper and cayenne to taste.
- Sautee onion, garlic and ginger in a little oil until fragrant. Add chicken and cook until lightly browned.
- Add peanuts, chicken stock, yams, tomatoes and collards and cook until potatoes are tender. Sir in peanut butter and adjust seasoning to taste.
- Serve with right and a few extra peanuts for garnish.
One year ago: Oven Roasted Baby Back Ribs with Collard Greens
Two years ago: Thanksgiving Turkey Burgers
Five years ago: Chicken Kiev