Chicken Groundnut Stew

Recipe Ingredients

2 tablespoons	30ml	Oil
1		Chicken - (3 to 4 lbs) - cut into pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter
2		Onions - diced
5		Carrots or 3 cups - cut 1/4" on bias (medium)
4		Garlic cloves - mashed
1		Inch peeled ginger
1 1/2 cups	93g / 3.3oz	Chopped tomatoes
6 cups	1422ml	Chicken stock or broth - divided
2 oz	56g	Fresh thyme leaves
1		Habenero - pierced
1 cup	198g / 7oz	Smooth natural peanut butter
2 tablespoons	30ml	Tomato paste
1/2 cup	73g / 2.6oz	Roasted unsalted peanuts - chopped for garnish

Recipe Instructions

Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside.

Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero.

In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles.

This recipe yields 6 servings.

* Optional vegetables to add: Eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B19) - from the TV FOOD NETWORK

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