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My adventure's in feeding my family

West African Chicken and Peanut Stew March 23, 2012

Filed under: Uncategorized — kariryerson @ 3:25 am

So I have been wanting to make this for a long time. I have had it once or twice and always enjoyed it and figured it shouldn’t be too hard to make. I was right. I found the recipe here.

Ingredient:

  • 2 tbsp olive oil
  • 1/4 cup finely diced red onion
  • 1 tbsp finely minced ginger root
  • 2 tsp finely minced jalapeno
  • salt to taste
  • 1 tsp chile powder
  • 1 cup chicken stock
  • 1/2 cup chunky peanut butter
  • 2 tbsp tomato paste
  • 1 tbsp cider vinegar
  • 3 cups diced, cooked chicken (I didn’t have any on hand so I quickly browned some in the pan and then went from there)
  • fresh ground black pepper to taste
  • 3-4 green onions (scallions) thinly sliced

Directions:

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

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