Chicken Peanut Stew
The addition of peanut butter may sound a bit strange to some, but it really adds a delightful savory edge to the tomato-y, paprika-y redness of this stew.
- 3 Pound chicken pieces (drumsticks, thighs, wings)
- chopped peanuts, for garnish (optional)
- 1 Tbsp creamy peanut butter
- 3 cup chicken broth
- 3 medium tomatoes, chopped
- 2 Tbsp tomato paste
- 0.5 tsp crushed red pepper flakes
- 1 eggplant, cut into chunks
- 2 onions, thinly sliced
- salt and pepper
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tsp ground coriander
- cilantro (optional)
- Start by tossing the chicken pieces in olive oil, ground coriander, smoked paprika, cayenne pepper, and salt and pepper to taste. Allow to marinate for at least 2 hours or overnight.
- Preheat the oven to 400 degrees F and roast the chicken for 45 minutes. In a large skillet or dutch oven over medium heat, add a few tablespoons of olive oil, the sliced onions, the eggplant, and the crushed red pepper flakes. Cook for 30 minutes until the vegetables are very tender, and add the tomato paste, tomatoes, chicken broth, and roasted chicken pieces.
- Bring the pot to a boil and simmer uncovered for 30 minutes. Stir in the peanut butter and simmer for another 30 minutes. Garnish with chopped roasted peanuts and cilantro, and serve with rice!
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