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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 469.8
  • Total Fat: 22.8 g
  • Cholesterol: 115.5 mg
  • Sodium: 651.3 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 53.7 g

View full nutritional breakdown of West African Chicken and Okra Stew calories by ingredient
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West African Chicken and Okra Stew

Submitted by: LYNESAVAGE77


Number of Servings: 6

Ingredients


    1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
    1 teaspoon salt
    1 (14- to 15-oz) can whole tomatoes in juice
    1/4 cup water
    2 tablespoons tomato paste
    1/4 cup peanut or palm oil
    1 medium onion, chopped
    4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
    1 1/4 teaspoons cayenne
    1/2 cup smooth peanut butter at room temperature
    1 3/4 cups reduced-sodium chicken broth (14 fl oz)
    1 lb sweet potato
    1 (10-oz) box frozen small okra, thawed

Directions


Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.

While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.

Stir water into tomato paste in a small bowl until smooth.

Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.

Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.

Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.

Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user LYNESAVAGE77.






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