Chicken and Roasted Peanut Stew

Chicken and Roasted Peanut Stew

This is a takeoff of an African recipe. I really like this recipe spicy. So I add three hot chili peppers but this really is optional.

Ingredients

Stew

1 4 lb. Kosher Chicken, cut into 8 pieces,
3 tbs. Vegetable oil
2 Onions, sliced
3 inch piece of fresh Ginger, peeled and minced
8 cloves Garlic, crushed and minced
4 lbs. Sweet Potatoes, peeled and cut into chunks
2 Carrots, peeled and chopped
2 Stalks Celery, cleaned and chopped
6 ripe Tomatoes, chopped
1 15-ounce can of Crushed Tomatoes
4 cups Kosher Chicken Stock
1 cup Pareve Peanut Butter
1 ½ cups Roasted Peanuts, chopped
1 tbs. ground Coriander
A pinch or two of Cayenne Pepper to taste
3 or 4 Hot Chili Peppers, seeded and chopped, (optional)
Salt and freshly Ground Black Pepper to taste
A handful of fresh Cilantro, chopped

Rice

2 cups cooked Wild Rice
5 cups Kosher Chicken Stock

Directions

Rice

Bring 5 cups of chicken stock to a boil and add the rice. Cover and reduce the heat. When the rice absorbs most of the stock, stir and turn off the heat. Keep the rice covered and set aside.

Stew

Heat the oil in a large pot set over medium-high heat until it begins to smoke.

Season the chicken pieces with salt pepper and cayenne. Brown the chicken in the oil. Don’t crowd the pot. Do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions, garlic, celery, carrots in the oil until the onions are translucent, stirring often and scraping all the browned bits off the bottom of the pot. Add the ginger sauté another 2 or 3 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken, chicken broth, crushed tomatoes, chopped tomatoes, celery, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer. Cover the pot and simmer gently for 2 hours minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are very tender. You may need to add some water or more chicken stock.

Remove the chicken pieces and set them in a bowl to cool. You can remove and discard the skin but I generally leave the skin on. Remove the meat from the bones and chop, and return the chicken back to the pot.

Season with salt and pepper. Garnish with the cilantro and serve over the wild rice, with a salad and some fresh bread for a complete meal..

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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