There seems to be a bottomless supply of delectable recipes at Kalyn’s Kitchen, and I am enjoying trying so many of them. They are healthy for you too, and this I like especially. I don’t think I’ve ever had any African dishes, but I will surely be exploring this cuisine again. Thanks again, Kalyn – this was a great dinner.
West African chicken and peanut stew with chiles, ginger, and green onions (I went very easy on the spice, compared to the original)
1-2 tablespoons olive or canola oil
1/4 cup finely diced red or regular onion
1 tablespoon finely minced ginger root
1/4 teaspoon finely minced jalapeno
salt to taste
1 teaspoon chile powder
1 cup chicken broth or stock
1/2 cup chunky peanut butter
2 tablespoons tomato paste
1 tablespoon cider vinegar
3 cups diced, cooked chicken
freshly ground black pepper to taste
3 – 4 green onions, thinly sliced
Heat oil in 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 broth, 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 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).
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. Makes 4 – 6 servings.