Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 274.9
  • Total Fat: 15.3 g
  • Cholesterol: 12.5 mg
  • Sodium: 336.7 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 15.1 g

View full nutritional breakdown of agassifan groundnut stew (chicken or vegetarian) calories by ingredient
Report Inappropriate Recipe

agassifan groundnut stew (chicken or vegetarian)

Submitted by: AGASSIFAN

Introduction

This stew is KILLER good! Comes out great without the chicken if you want to go vegetarian.

If you like spicy thai coconut soup, this is right up your alley...comes out tasting like it without using the coconut milk. You can adjust how spicy you want to make it. Recipe called for a pierced hababero, but I just used red pepper flakes.

Original recipe called for 3-4 pounds of chicken, but I cut it back to a pound and a half (2 whole chicken legs...1.5 lbs)to reduce the calories and get more veggies in the pot.

Feel free to add additional veggies...swap out the turnip if you are not a fan of them. Recommended ones were bell peppers, eggplant, sweet potatoes, and cabbage...I would have added pumpkin to mine, but ran out of room in the pot.

Lentils and rice were my additions, to thicken up the stew, but were not in original recipe (they are included in nutritional count). Also, original recipe called for chicken stock, not water...didn't want the salt so I used water...came out GREAT!

MAKE IT YOUR OWN!!!! Really tasty, something different!
This stew is KILLER good! Comes out great without the chicken if you want to go vegetarian.

If you like spicy thai coconut soup, this is right up your alley...comes out tasting like it without using the coconut milk. You can adjust how spicy you want to make it. Recipe called for a pierced hababero, but I just used red pepper flakes.

Original recipe called for 3-4 pounds of chicken, but I cut it back to a pound and a half (2 whole chicken legs...1.5 lbs)to reduce the calories and get more veggies in the pot.

Feel free to add additional veggies...swap out the turnip if you are not a fan of them. Recommended ones were bell peppers, eggplant, sweet potatoes, and cabbage...I would have added pumpkin to mine, but ran out of room in the pot.

Lentils and rice were my additions, to thicken up the stew, but were not in original recipe (they are included in nutritional count). Also, original recipe called for chicken stock, not water...didn't want the salt so I used water...came out GREAT!

MAKE IT YOUR OWN!!!! Really tasty, something different!

Number of Servings: 10

Ingredients

    2 chicken thighs (optional)
    2 chicken drum sticks (optional)
    1 large turnip, peeled & chopped
    1 lb chopped carrots
    4 medium tomatoes, chopped
    1 large onion, chopped
    1 cup lentils (dried)
    1 cup brown rice (raw)
    2 tsps olive oil
    6 cups water
    1 C peanut butter (low sodium)
    2 inches of fresh ginger, minced (peel if you want to)
    1 tsp red pepper flakes
    1 Tbsp curry powder
    2 tsps kosher salt

SparkPeople Sponsored Video


Directions

1) Heat olive oil in a large stew pot and brown off the chicken, if using.
2) Remove chicken and saute the onions, in the pot, until just soft.
3) Add your veggies to the onion (carrots, turnip, tomatoes) and saute another 5 minutes.
4) Add 6 cups of hot water and the cup of peanut butter and stir until peanut butter is incorporated.
5) Add spices (salt, fresh ginger, pepper flakes & curry powder) and mix well.
6) Mix in lentils and rice.
7) Add the chicken back into the pot, bring to a boil, and reduce the heat and simmer until veggies and lentils are cooked (1 to 2 hours).
8) Pull out chicken (if using), let cool, shred, and mix it back into the stew,

Makes 10 (2 cup) servings






Great Stories from around the Web


Rate This Recipe