African Peanut Butter Chicken With Corn Bread Food

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

AFRICAN STYLE GRILLED PEANUT BUTTER CHICKEN

Steps:

• Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
• Reserve 1/2 cup of marinade mixture for basting while grilling.
• Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
• Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
• Serve with rice or potatoes.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
• Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
• Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
• Serve warm with hot cooked rice, if using.

AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD

Steps:

• Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar. Stir well, cover and let simmer on medium for 5 minutes. Add tomatoes,paste, and peanut butter. Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking. Serve on rice (I use wild brown rice blend but jasmine is great too!) Serve WITH skillet corn bread

AFRICAN PEANUT BUTTER STEW

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
• Scatter the onion in the pot.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
• Place the chicken on the rice. Add the bell pepper.
• In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut butter until the peanut butter dissolves. Pour over the chicken.
• Layer in the tomatoes, sweet potato, and spinach.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Use coconut milk instead of milk. Substituting soy or rice milk is also always acceptable in a Glorious One-Pot Meal.
• Substitute a minced jalapeño chile instead of the cayenne. Or use four shakes of red pepper flakes.
• Shrimp and/or scallops instead of, or along with, the chicken taste great, too. Or try tofu (use extra-firm cubes).
• Use sweet or white potatoes instead of rice.
• Calories: 426
• Protein: 27g
• Carbohydrates: 33g
• Fat: 15g
• Cholesterol: 39mg
• Sodium: 626mg
• Fiber: 9g