Brad's West African Chicken, Collard Green, and Peanut Stew. Add the chicken, collard greens, and sweet potatoes. However, it's important to understand that enslaved Africans introduced peanut stew to the South. There's perhaps no greater expert on the food and foodways of the African diaspora than Dr.
Chicken, peanuts, tomatoes, greens and seasonings are showcased in this winning dish that will leave you licking your fingers.
This stew is perfect for leftovers because it tastes even better the next day after the flavors have had time meld.
Serve with steamed rice or African fufu and your choice of.
You can cook Brad's West African Chicken, Collard Green, and Peanut Stew using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Brad's West African Chicken, Collard Green, and Peanut Stew
- It's 2 lbs of boneless chicken thighs, cubed.
- Prepare 1 cup of seasoned flour.
- You need 4 cups of chicken stock or reduced-fat low-sodium chicken broth.
- You need 1 cup of dry white wine.
- Prepare 2 tablespoons of canola oil.
- You need of Coarse kosher salt and freshly ground black pepper.
- Prepare 1/4 cup of tomato paste.
- It's 1 of red bell pepper, seeded and chopped.
- Prepare 2 of yellow chile peppers, minced.
- You need 2 of carrots, diced.
- You need 1 of sweet onion, chopped.
- Prepare 3 of bay leaves.
- It's 3 of garlic cloves, minced.
- Prepare 1 tablespoon of finely chopped fresh ginger.
- You need 1/4 teaspoon of ground cumin.
- It's 1/2 of cinnamon stick.
- It's 1/2 cup of chopped cilantro.
- Prepare 1/2 cup of lightly salted roasted peanuts.
- Prepare 4 cups of loosely packed chopped collard greens.
- You need 2 of sweet potatoes, peeled and cut into 1/2-inch cubes.
This is a slightly spicy, chicken and peanut stew that can be eaten on its own, or with rice. Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner. I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you're serving this for kids. This stew, inspired by several peanut based stews made in West Africa, is seriously DE-LIC-OUS!!
Brad's West African Chicken, Collard Green, and Peanut Stew step by step
- Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside..
- At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute..
- To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well..
- Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer..
- Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy..
I love the texture and flavor of the collard greens in this Vegan Peanut Stew, but I've seen versions using all sorts of different greens, so feel free to substitute with kale, spinach, mustard greens, or. This West African Chicken Stew is perfect to make with leftover chicken, and it's wonderfully flavorful with ginger, jalapenos, and chunky peanut butter Don't even think about skipping the green onions to sprinkle on top, because not only do they provide crunch, but the flavor combination with the creamy. Kosher Cooking Recipes Main Dish Chicken & Turkey West African Chicken & Peanut Stew. I've included directions below to make this as a vegan stew. Essentially you increase the amount of sweet potato and add greens — like kale or collard greens — and leave out the chicken.
