African Chicken and Peanut Stew image from Simply Recipes
Tuesday, March 1 is National Peanut Butter Lovers Day!
Peanut butter, how do I love thee? Let me count the ways - peanut butter and jelly, peanut butter and chocolate, peanut butter ice cream, peanut butter and apples, peanut butter and banana…the list of sweet combinations goes on. But peanut butter is equally delicious in savory combinations like salad dressings, soups, and stews like our favorite African Chicken and Peanut Stew.
Originally published on Simply Recipes over 10 years ago, this recipe is right on point with three current food trends: comfort foods, ethnic foods, and increased demand for more economical cuts of meat and poultry. Chicken thighs and sweet potatoes are stewed with a creamy peanut butter, tomatoes and chicken stock enhanced with a ‘Zest’-y combination of seasonings and spices including ginger, coriander and cayenne.
I highly recommend preparing African Chicken and Peanut Stew with dark meat for the best results. I’ve made it with thighs and legs as well as a whole split roaster. But if you do the latter keep in mind that the breast meat will cook faster, which means you’ll have to pull it out sooner so it doesn’t dry out. You can serve it over rice as suggested. But it’s also delicious over couscous or on it’s own accompanied with warm naan bread.