West African Chicken and Peanut Stew
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 117.2
- Total Fat: 7.9 g
- Cholesterol: 15.5 mg
- Sodium: 249.5 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.6 g
- Protein: 7.3 g
View full nutritional breakdown of West African Chicken and Peanut Stew calories by ingredient
Number of Servings: 12
Ingredients
-
1-2 T Organic Extra Virgin Olive Oil
1/4 cup finely diced red onion
1 T fresh ginger root grated
2-4 jalapeno diced, seeds and membrane removed (Kalyn used 2 tsp of pickled jalapenos but you know I like more of the pepper flavor)
3 tsp Ancho Chili powder
1 tsp Aleppo chili powder (Kalyn used 1 tsp chili powder which is a mix of chili peppers)
2 cups chicken stock (Kalyn used 1 cup of stock or broth)
1/2 cup chunky peanut butter (I like Earth Balance with no sugar)
2 T tomato paste
1 T apple cider vinegar
3 cups shredded or diced roasted chicken
4-5 green onions sliced, white and green part
Directions
Grab your large cutting board and prep your ingredients. I would start with the jalapenos so you can get the oils off your hands. Remember, when you dice a jalapeno pepper to cut off the stem, cut it in half and then carefully cut out the membrane and seeds. Then you can dice the pepper. When you are done run your hands under cold water, smacking them back and forth to get the pepper oil off the hands. You do not want to touch your nose, eye or something else sensitive.
Dice the red onion, chop your chicken and grab your ginger root from the freezer. Well that’s where I keep mine. I scrape the skin off and put it into the freezer. It will keep for a long time and you’ll have fresh ginger whenever you need it. Who uses the whole big piece you buy all at once anyway?
Heat the oil on medium high in a heavy pot. I used my 3 1/2 quart Cassis LeCreuset french oven. It worked great and looked even better. Cook your red onion and jalapenos for just a minute. Next I like to grate the ginger right into the pot with my zester. Add in the chicken stock, tomato paste, apple cider vinegar and chili powders. Make sure you mix well so the peanut better is combined into the stew. Bring this to a slight boil. Now add in the chicken. Kalyn suggests you not stir much or the chicken will shred apart. We like it when that happens so I stir. Let it simmer 10-15 minutes.
Wash and slice your green onions. Stir your stew and serve it up. Top it with a big handful of those onions for each serving.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user EMPIERCE.
Dice the red onion, chop your chicken and grab your ginger root from the freezer. Well that’s where I keep mine. I scrape the skin off and put it into the freezer. It will keep for a long time and you’ll have fresh ginger whenever you need it. Who uses the whole big piece you buy all at once anyway?
Heat the oil on medium high in a heavy pot. I used my 3 1/2 quart Cassis LeCreuset french oven. It worked great and looked even better. Cook your red onion and jalapenos for just a minute. Next I like to grate the ginger right into the pot with my zester. Add in the chicken stock, tomato paste, apple cider vinegar and chili powders. Make sure you mix well so the peanut better is combined into the stew. Bring this to a slight boil. Now add in the chicken. Kalyn suggests you not stir much or the chicken will shred apart. We like it when that happens so I stir. Let it simmer 10-15 minutes.
Wash and slice your green onions. Stir your stew and serve it up. Top it with a big handful of those onions for each serving.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user EMPIERCE.
