Groundnut Stew

Name: Groundnut Stew
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 kg Bone-In Chicken Thighs, Cut into large pieces; 1 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black); 2 tbsp Red Palm Oil, or neutral vegetable oil; 2 medium Onions, chopped; 4 cloves of Garlic, minced; 1 tbsp Ginger, fresh, grated; 1 Scotch Bonnet Chili, or habanero, pierced or finely chopped; 2 tbsp Tomato Paste; 400g Canned Chopped Tomatoes; 200g Natural Peanut Butter, 100% groundnuts, smooth; 750ml Chicken Stock, or water

This rich and comforting Groundnut Stew layers tender, bone-in chicken in a velvety, lightly spiced peanut-tomato sauce. Aromatics like onion, garlic, ginger and a touch of Scotch bonnet build depth, while red palm oil gives the dish its warm colour and traditional flavour. Serve it over rice or fufu for a hearty, soul-satisfying meal.

This rich and comforting Groundnut Stew layers tender, bone-in chicken in a velvety, lightly spiced peanut-tomato sauce. Aromatics... Show more

Traditional West African Recipe

Health Grade

B · Healthy

Rating

4.4

Time

1 hr10 min

Price

1,37 €

Calories

842 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the ingredients

Peel and roughly chop the Onion, mince the Garlic, grate the Ginger, and pierce or finely chop the Scotch Bonnet Chili. If needed, cut the Bone-In Chicken Thighs into large pieces, then pat them dry and season with about 1 tsp of the Salt (fine) and all of the Pepper (Black); save the remaining salt for the end.

Brown the chicken

Heat the Red Palm Oil (or neutral vegetable oil) in a large heavy pot over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 4 minutes, flip, then sear for 4 minutes more until deep golden brown. Transfer it to a plate and leave the browned bits in the pot.

Build the sauce

Lower the heat to medium. Add the onion and cook for 5 minutes, stirring and scraping up the browned bits, until softened. Stir in the garlic, ginger, and chili and cook for 1 minute more until fragrant, then add the Tomato Paste and cook for 2 minutes until it darkens slightly. Pour in the Canned Chopped Tomatoes and Chicken Stock (or water), then stir in the Natural Peanut Butter (100% groundnuts, smooth) until the sauce is smooth and glossy.

Simmer the stew

Return the chicken and any juices to the pot. Bring everything to a gentle simmer, then cover partly and cook for 30 minutes, stirring once or twice, until the chicken is tender and the sauce has thickened and coats a spoon. Taste and add the remaining salt if needed; if the stew looks too thick, loosen it with a splash more stock or water.