African Chicken and Peanut Stew
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 6-8 servings
INGREDIENTS
1 + ½ tbsp vegetable oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and minced
1 thumb-sized piece of ginger, peeled and minced
¼ tsp salt
½ tsp black pepper
1 tsp cayenne pepper (optional)
1 tbsp ground coriander
2 red chile peppers, finely chopped
1 bay leaf
4 chicken breasts, chopped into bite-size chunks
150g (1/2 cup plus 1 tbsp) smooth peanut butter
480ml (2 cups) chicken or vegetable stock (use bouillon for gluten free)
1 x 400g (14oz) can chopped tomatoes
1 large sweet potato, peeled and chopped into bite-size chunks
1 cup roughly chopped peanuts
To Serve:
Boiled rice
Fresh coriander/cilantro
Toasted peanuts*
Garlicky kale**
INSTRUCTIONS
Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften. Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).
NOTES
* To make the toasted peanuts, simple dry-fry them in a hot pan for a minute or two (keep and eye on them, as the burn quickly). When they’re browned, place on a plate to cool.
** To make the garlicky kale, simply add a large bag of washed kale to a pan with 1 clove of minced garlic, 3 tbsp butter and 3 tbsp water. Stir, then place a lid on the pan and heat on high for 2-3 minutes until the kale has wilted.
From kitchensanctuary.com