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Chicken Groundnut Stew West Africa

"It is in West Africa that peanut stews and sauces achieve their special eminence with a host of regional variations on the theme," writes Rozin. "Almost any meat, poultry, or fish can form the basis of the dish."

Adapted from "Crossroads Cooking."
2 tablespoons peanut oil
2 to 2 1/2 pounds chicken parts (breast quarters, thighs, drumsticks)
1 large onion, finely chopped
1 medium green pepper, seeded and diced
1 medium red pepper, seeded and diced
4 large cloves garlic, finely chopped
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt
Several good grinds black pepper
4 or 5 medium tomatoes, coarsely chopped
1/4 cup peanut butter

Heat the oil in a large skillet or heavy pot and brown the chicken parts over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, green and red peppers, garlic, and cayenne. Saute, stirring.

Sprinkle the browned chicken with the salt and black pepper, then add the tomatoes. Bring to a simmer, then cover and cook over low heat for about 30 minutes. Uncover and cook for another 15 to 20 minutes, until the chicken is tender and the sauce is reduced by about half.

Stir in the peanut butter and mix until well blended. Taste for salt and hotness. Serve the stew with rice.

Serves 4.

By Sheryl Julian, Globe Staff, Julie Riven, Globe Correspondent and Lise Stern, Globe Correspondent

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