Nketia Fla Peanut Stew With Chicken Food

NKETIA FLA

Steps:

• Put the oil in a deep skillet over medium-high heat. When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of the fat.
• Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.
• Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
• Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.

NKETIA FLA (PEANUT STEW WITH CHICKEN)

Steps:

• Heat the oil in a deep skillet over medium/high heat.
• Add the chicken skin side down.
• Season with salt and pepper and turn and rotate them as necessary until well browned, about 10-15 minutes.
• Put the meat on a plate and set aside.
• Leave only 2 tablespoons of fat in pan.
• Add onion and ginger to pan and cook stirring occasionally until softened, about 3 minutes.
• Stir in the cayenne and tomatoes and cook for about 5 more minutes.
• Return the chicken to the pan and add 3 1/2 cups of the stock.
• Bring to a boil and then lower heat to a simmer for 20-30 minutes, until chicken is cooked through and tender.
• Whisk together the remaining chicken stock and the peanut butter and stir the mixture into the stew.
• Cook for another 20 minutes or so, then adjust seasonings to taste.

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.