Hi, I have used fresh peanuts and also from both the can and the jar. The peanuts do not go mushy.
-----Original Message----- From: Janet Acheson via Cookinginthedark [mailto:[email protected]] Sent: Saturday, March 5, 2016 6:00 PM To: [email protected] Cc: Janet Acheson <[email protected]> Subject: Re: [CnD] African Chicken Do the peanuts real soft, mushy? Do you use fresh roasted nuts or from a can/jar? > From: Mike and Jenna via Cookinginthedark > Sent: Thursday, March 03, 2016 3:29 PM > Subject: [CnD] African Chicken Peanut Stew Recipe > > African Chicken Peanut Stew Recipe > > Prep time: 20 minutes > Cook time: 1 hour, 55 minutes > Yield: Serves 6-8 > > > 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. > > Add to shopping list > > 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 > 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 a large soup pot set over medium-high > heat. 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 Saut? 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 saut? 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. Cover the pot and 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 if you want, or chop it > and put it back into the pot. 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. > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
