CHICKEN PEANUT STEW
Our stew-related woes have been solved with Ghanaian Chicken Stew.
Although the addition of peanut butter may sound odd, it truly enhances the tomato and paprika flavor of this chicken peanut stew.
Choose whatever appeals to you most!
- 1.36 kg of chicken drumsticks, thighs, and wings
- 2 thinly sliced onions
- 1 eggplant, sliced into chunks
- 3 chopped tomatoes
- 3 cups of chicken broth
- 2 tablespoons of tomato paste
- 1 tablespoon of creamy peanut butter
- 2 teaspoons of ground coriander
- 2 teaspoons of smoked paprika
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of crushed red pepper flakes
- salt and pepper
- olive oil
- chopped peanuts, for garnish
- To begin, season the chicken with salt and pepper and a mixture of olive oil, ground coriander, smoked paprika, and cayenne pepper. Allow at least two hours of marinating time, but preferably overnight.
- Roast the chicken for 45 minutes at 400 degrees Fahrenheit with the oven preheated. Stir with crushed red pepper flakes and olive oil in a large pan or Dutch oven over medium heat. If you have no roasted chicken pieces, you can use a rotisserie chicken instead of roasting it.
- For 30 minutes, bring the saucepan to a boil, then reduce the heat and cover. Cook for a further 30 minutes after adding the peanut butter. Chop some toasted peanuts and cilantro to add on top, then serve with rice.