Jenna, would you suggest using unsalted peanuts? If you used the cocktail
peanuts, wouldn't they add a lot of salt to your dish? This sounds really good
and I have been pondering making it; not sure my Norwegian-American husband
would go for it ... ("Does it have Velveeta in it? Cream of mushroom soup?")
Susie
-----Original Message-----
From: Mike and Jenna via Cookinginthedark
[mailto:[email protected]]
Sent: Sunday, March 06, 2016 6:27 AM
To: [email protected]
Cc: Mike and Jenna
Subject: Re: [CnD] African Chicken
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.
>
>
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