AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS
A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
- For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.
CREAM OF CHICKEN STEW
Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season.
Provided by Amy Duchesne
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the 6 chicken thighs with the skin on.
- Once the chicken is thoroughly cooked remove the chicken from the pot.
- Turn off the stove and reserve the chicken stock for later use.
- Using a knife and fork remove the skin and the bones from the chicken thighs.
- Once all of the skin and bones have been discarded, shred or cut up the meat.
- Put the meat back into the chicken stock and.
- Peel and cube 5 potatoes and add to the stock.
- Peel and chop the carrots and add to the stock.
- Add the diced onion and chopped celery to the stock also.
- Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
- Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
- Stir often.
- Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
- Add this to the soup and stir until the mixture is completely dissolved.
- Boil for 10 minutes longer and then reduce the heat to a simmer.
- Simmer until stew is thickened.
- This is a stew or if you prefer a soup then don't add the flour and margarine.
- Serving suggestion: serve this stew over toasted bread or biscuits.
CURRIED CHICKEN AND PEANUT STEW
I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about 3/4c onion, and I've used less or more celery and carrot depending on what I have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.
Provided by TigerJo
Categories Curries
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
- In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
- Sprinkle with curry powder; mix well.
- Slowly add beer and stir as curry begins to thicken.
- Remove from heat and set aside.
- In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
- Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
- Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
- When all is well combined, add stock and simmer, covered, for 30 minutes.
- Remove bay leaves.
- Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
- Return chicken to stockpot.
- If desired, add sugar and cilantro.
- Taste, adjust seasonings, and serve.
Nutrition Facts : Calories 258.6, Fat 9.8, SaturatedFat 2, Cholesterol 60.9, Sodium 340.5, Carbohydrate 14.5, Fiber 2.1, Sugar 5.8, Protein 25.4
CREAMY CHICKEN STEW
My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
Nutrition Facts :
CREAMY PEANUT CHICKEN
I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy!
Provided by currybunny
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok.
- Add curry paste and sambal oelek and fry for one minute.
- Add chicken and stir fry for around 4 minutes, or til golden.
- Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
- Serve on a bed of rice with lemon wedges and roti bread.
- (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).
CHICKPEA & PEANUT STEW
Nice vegan stew made creamy by the peanut butter. I love to make this extra spicy to contrast the sweet of the peanut butter. For even more zing (and to add the health benefits) I like to add a few more minced cloves of garlic a minute or two before it's done. Changed a bit but originally from Kate's(Vegan)Cookery Site.
Provided by Yogi8
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- cook onion till almost soft in broth or a little oil.
- add garlic and other veggies and cook for a couple minutes.
- Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
- Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
- Great with added cayenne for extra spice.
Nutrition Facts : Calories 176.8, Fat 10.8, SaturatedFat 2.2, Sodium 106.4, Carbohydrate 16.5, Fiber 4.5, Sugar 8.6, Protein 7.8
CHICKEN AND PEANUT STEW
Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
- Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
- Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
- Serve stew over rice; sprinkle with nuts.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
More about "creamy peanut chicken stew food"
CHICKEN PEANUT STEW - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (3)Total Time 4 hrs 30 minsCategory ChickenCalories 361 per serving
- Start by tossing the chicken pieces in olive oil, ground coriander, smoked paprika, cayenne pepper, and salt and pepper to taste. Allow to marinate for at least 2 hours or overnight.
- Preheat the oven to 400 degrees F and roast the chicken for 45 minutes. In a large skillet or dutch oven over medium heat, add a few tablespoons of olive oil, the sliced onions, the eggplant, and the crushed red pepper flakes. Cook for 30 minutes until the vegetables are very tender, and add the tomato paste, tomatoes, chicken broth, and roasted chicken pieces.
- Bring the pot to a boil and simmer uncovered for 30 minutes. Stir in the peanut butter and simmer for another 30 minutes. Garnish with chopped roasted peanuts and cilantro, and serve with rice!
CHICKEN PEANUT STEW - AVERIE COOKS
From averiecooks.com
4.8/5 (6)Total Time 40 minsCategory 30-minute MealsCalories 568 per serving
- To a large stockpot or Dutch oven, add the oil, onion, red pepper, and sauté over medium-high heat until the vegetables begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the broth, tomatoes, sweet potato, reduce the heat to medium, cover, and allow stew to gently boil for about 15 minutes, or until sweet potatoes are cooked through.
PEANUT CHICKEN STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 1 hr 45 minsServings 6
WEST AFRICAN-STYLE CHICKEN PEANUT STEW RECIPE - TESCO …
From realfood.tesco.com
ETHIOPIAN PEANUT AND CHICKEN STEW RECIPE
From cdkitchen.com
CHICKEN PEANUT STEW - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
Category Sauces And SoupCalories 330 per serving
AFRICAN CHICKEN STEW (WITH PEANUT BUTTER) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
AFRICAN CHICKEN PEANUT STEW INSTANT POT RECIPES
From stevehacks.com
PEANUT FISH STEW RECIPE - NYT COOKING
From cooking.nytimes.com
WEST AFRICAN CHICKEN STEW WITH CREAMY PEANUT BUTTER - THE PB …
From thepbloveco.com
WEST AFRICAN-STYLE CHICKEN PEANUT STEW RECIPE BY TESCO REAL FOOD
From recipes.africanvibes.com
CREAMY CHICKEN PEANUT BUTTER STEW | CAIRNS FOODS
From cairnsfoods.co.zw
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love