AFRICAN PEANUT CHICKEN RECIPE RECIPES

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WEST AFRICAN PEANUT SOUP WITH CHICKEN RECIPE - NYT COOKING



West African Peanut Soup With Chicken Recipe - NYT Cooking image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn’t matter much. Finally, it’s nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

  • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  • Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  • Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http//schema.org, Calories 689, UnsaturatedFatContent 29 grams, CarbohydrateContent 53 grams, FatContent 40 grams, FiberContent 11 grams, ProteinContent 37 grams, SaturatedFatContent 8 grams, SodiumContent 1870 milligrams, SugarContent 18 grams, TransFatContent 0 grams

AFRICAN PEANUT SWEET POTATO STEW RECIPE: HOW TO MAKE IT



African Peanut Sweet Potato Stew Recipe: How to Make It image

Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

1 can (28 ounces) diced tomatoes, undrained
1 cup fresh cilantro leaves
1/2 cup chunky peanut butter
3 garlic cloves, halved
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
8 cups chopped fresh kale
Optional: Chopped peanuts and additional cilantro leaves

Steps:

  • Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

Nutrition Facts : Calories 349 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 624mg sodium, CarbohydrateContent 60g carbohydrate (23g sugars, FiberContent 11g fiber), ProteinContent 10g protein.

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  • Place all the paste ingredients in a food processor and blitz into a coarse paste.

    Heat 1 tablespoon of the peanut oil in a large, heavybased saucepan or shallow frying pan. Add the paste and sauté over a medium–low heat for 10 minutes, stirring occasionally and adding a little more oil if the paste starts to stick to the pan.

    Add the sweet potatoes, black-eyed peas, Scotch bonnet chilli (if using – see introduction) and tomato purée and mix to combine. Pour in the tinned tomatoes and vegetable stock, add the peanut butter, season with salt and pepper and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.

    Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies and check the seasoning, adding more salt and pepper if needed.

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RECIPE: 'OH SHE GLOWS' SOUL-SOOTHING AFRICAN PEANUT STEW ...

[IMAGE]

Although peanut butter is often thought of in conjunction with sweets, this recipe from Angela Liddon’s The Oh She Glows Cookbook makes a strong case for enjoying peanuts in a savoury dish. This hearty stew is nutritious, satisfying and just what a cold winter day needs.

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  • 1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

    2. Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

    3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).

    4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

    5. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

    6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

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    Have some leftover cooked rice? This soup is fabulous with some stirred in.


    Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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