Are you a fan of peanut butter? And do you love chicken? Then this local chilly-weather chicken stew is for you! It’s perfect for winter nights or even just chilly evenings during summer. This dish is a feast of flavours, with chicken, sweet potatoes and peanuts providing a tasty combination.
The best way to prepare this dish is with two whole stewing hens. These are initially simmered in order to make stock, which then becomes the heart of the meal, and the meat is eventually removed, shredded and added to the stew. However, you can also use pre-cut chicken parts if you’re not keen on going labour intensive for this dish. The best cuts are the legs, wings and especially the thighs.
This recipe is a little spicy, but you can temper the amount of cayenne for more sensitive palates. Also, you can pair this dish with a chilled white wine like Sauvignon Blanc or a Chardonnay for best effect.
Method of cooking
First off, heat the coconut oil in a large pot that’s appropriate for making soup. Ensure that your heat is set to medium-high initially. Prepare the chicken pieces by salting each one, then pat them dry and brown them in the oil you’ve just heated. Don’t pack them too tightly, you want to brown the chicken in batches if they don’t fit comfortably. In other words don’t crowd the pot. Once browned, remove and put the chicken aside to rest.
Next you’ll need two sauté the onions in the still-heated oil for approximately 3-4 minutes. You’ll need to stir this often and ensure that you scrape off any browned onion bits on the bottom of the pot. Now you can add the ginger and garlic to the onions. These will need to sauté for about 1-2 minutes before you add in the sweet potatoes. Continue to stir well in order to combine the various ingredients.
Now for the home stretch, stir in the browned chicken pieces, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne. Season to taste with the salt and pepper, while bringing to a simmer. Cover the pot and simmer gently for 90 minutes but check in on it at around the 1 hour mark. You want the chicken to fall off the bone and sweet potatoes to be soft. You then need to remove the chicken pieces and cool them long enough to remove and chop up the skin, as well as shred the meat off the bone, then put these back into the pot. Adjust seasoning to taste a final time in terms of salt, cayenne and pepper. Finally stir in the cilantro and serve by itself or with simple steamed rice.