Ingredients
- 2-3 pounds sweet potatoes, peeled and cut into chunks
- 1 15-ounce can of crushed tomatoes
- 1 quart chicken stock
- 1 cup peanut butter
- 2-3 pounds chicken legs, thighs and/or wings
- 3 Tbsp vegetable oil
- 1 large yellow or white onion, sliced
- A 3-inch piece of ginger, peeled and minced
- 6-8 garlic cloves, chopped roughly
- 1 cup roasted peanuts
- 1 Tbsp ground coriander
- 1 teaspoon cayenne, or to taste
- Salt and black pepper
- 1/4 to 1/2 cup of chopped cilantro
Direcions
1. Heat oil in large saucepan over medium-high heat. Salt the chicken pieces well, dry and fry in oil. Do not overload the pot, so this set. Set chicken pieces aside as golden.2. Sauté onions in oil for 3-4 minutes, stirring frequently and scraping browned bits from the bottom of the pan. Add ginger and garlic and cook for another 1-2 minutes, then add the potatoes and mix well.
3. Add chicken, chicken broth, tomato sauce, peanut butter, peanuts, coriander and cayenne and mix well. Bring to a simmer and taste by adding salt if necessary. cover pot and cook for 90 minutes (check after one hour), or until the chicken falls easily into the bone and the sweet potatoes are soft.
4. Remove the chicken pieces and put them in a bowl to cool until cool enough to touch. Remove and discard skin, if you will, or chop it and put it back into the pot. Shred the meat from the bones and put meat back into pan.
5. Adjust seasoning with salt and pepper, add as much black pepper as you think you can hold dear should stew. Stir in cilantro and serve themselves, or with steamed rice simple.
Serves 6-8
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