My friend Elizabeth introduced me to African groundnut stew, a wonderfully spicy comfort dish. This version is as easy to make as it is tasty.
2 chicken breasts, skinless and boneless
5 chicken thighs, skinless and boneless
2 tbs olive oil
1 medium onion, coarsely chopped
2 lbs of small red potatoes with skins, quartered
1 28 oz can diced tomatoes (no salt if you can find them)
2 cups of chicken broth
2 tbs tomato paste
2 tsp minced ginger
2 tsp curry powder
2 tsp crushed red pepper
1/2 cup creamy peanut butter
1 lb baby carrots
How I Made It:
In a nonstick skillet over medium high heat, sear the chicken breasts and thighs in the olive oil. Don’t cook it all the way through, just get a nice browning on each side of the pieces of chicken.
Put the chicken in the bottom of the crock pot. Top with the chopped onion and potatoes. Add the diced tomatoes, then pour 1 and 1/2 cups of the chicken broth over the top. In the remaining half cup of chicken broth, mix the tomato paste, curry, and ginger. Pour the broth mixture over the top of the chicken in the crock pot. Spoon the peanut butter in dollops over the top, then sprinkle with the red pepper.
Cover and cook on high in the crock pot for 4 hours. Add the baby carrots, stirring the stew with a spoon to ensure that everything is mixed and the chicken starts to break up. Cook on high for another hour or so.
How It Turned Out:
Holy kamoley — it’s good! Just spicy enough, the flavors distinct yet complementing each other perfectly. Makes exactly 8 servings, and pairs well with warm naan or flat bread.