West African Chicken and Peanut Stew
2 Tbs (30 ml) vegetable oil
8-12 chicken thighs
Salt and freshly ground pepper to taste
1 onion, chopped
1 Tbs (15 ml) grated fresh ginger
1/2 tsp (2 ml) cayenne, or to taste
1 can (15 oz, 425 g) tomatoes, drained
4 cups (1 L) chicken stock
3/4 cup (180 ml) peanut butter, preferably chunky
Heat the oil in a large, heavy pot (Dutch oven) over moderate heat.
Season the chicken liberally with salt and pepper and, working in
batches, brown the chicken on both sides in the oil. Transfer the
chicken to a plate and saute the onion, ginger, and cayenne in the
remaining oil for about 3 minutes. Add the chicken, tomatoes, and
chicken stock, bring to a boil, reduce the heat, and simmer covered
until the chicken is tender, 20 to 30 minutes. Blend together the
peanut butter with about 1/2 cup (125 ml) of the broth and stir the
mixture into the stew. Cook for 10 minutes. Serves 4 to 6.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
