AFRICAN CHICKEN AND PEANUT STEW
AFRICAN CHICKEN AND PEANUT STEW
Winter comfort is the perfect way to describe this stew, warming and hearty with the option of a little heat too. For a vegetarian or vegan version swap, the chicken meat for a large eggplant roughly diced.
Serves 4 to 6 ¼ cup (60ml) PEANUT OIL or VEGETABLE OIL600g boneless and skinless CHICKEN THIGHS, roughly chopped2 ONIONS, peeled, roughly chopped5 cloves GARLIC, peeled, lightly smashed2 tsp PAPRIKA2 tsp CUMIN SEEDS, toasted, ground2 tsp CORIANDER SEEDS, toasted, ground2 tsp FRESH GINGER, finely chopped1 tsp CHILLI FLAKES (optional - if you like it hot add more)1 tbsp FRESH THYME, finely chopped, or 1 tsp DRIED THYME1 tbsp FRESH OREGANO, finely chopped or 1 tsp DRIED OREGANO750ml CHICKEN STOCK or WATER5 tbsp good quality CRUNCHY PEANUT BUTTER 1 x 400g can DICED TOMATOES or 5 large FRESH TOMATOES, diced500g KUMARA or PUMPKIN, peeled, roughly chopped1 tsp SALT and freshly GROUND BLACK PEPPER GARNISH¼ cup (10g) FRESH CORIANDER, chopped¼ cup (35g) ROASTED SALTED PEANUTS, roughly chopped1 LIME, cut into wedges Preheat oven to 180°C. Place a large flameproof casserole dish over a medium heat and add the oil. When hot add the chicken, onions and garlic. Cook for a few minutes, stirring constantly until the onions and chicken is lightly browned. Stir through the spices, chilli and herbs, cook for a few seconds. Add the stock or water, peanut butter, tomato, kumara or pumpkin, salt and pepper. Bring to a gentle simmer and cook for 10 minutes. Cover the casserole dish with a tight-fitting lid and place in the oven to cook for 30 minutes. Remove from the oven and adjust seasoning to taste. To serve: top with the fresh coriander and chopped peanuts. Serve with lime wedges on the side. This stew is great served with brown rice or warm chapattis.
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