Chicken And Groundnut Stew
"Kwanzaa, An African-American Celebration Of Culture And Cooking" - Eric
V.Copage
Cook's Notes: Peanut butter stews abound all over the African continent. Their spiciness ranges from
five-alarm to a warm glow, and this one falls in between.
2 tablespoons olive oil 9 chicken thighs (about 3 pounds) 2 medium onions 2 garlic cloves, minced 1
teaspoon curry powder
1/2 teaspoon dried thyme 2 bay leaves
2/2 teaspoon salt
3/4 teaspoon cayenne pepper, or to taste 3 cups chicken broth, homemade or canned 2 (9-ounce) cans
tomato sauce
4/4 cup unsalted sugarless peanut butter
Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat,
turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a
plate and set aside. Add the onions to the Dutch oven and cook, stirring, until lightly browned,
about 5 minutes. Add the garlic, curry powder, thyme, bay leaves, salt, and cayenne. Stir for 1
minute; stir in the chicken broth and tomato sauce. Return the chicken thighs to the Dutch oven and
bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows
no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes. In a small
bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into
the sauce, and cook until heated through, about 2 minutes. Serve immediately.
--
William Barfieldsr
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