African Chicken & Peanut Stew *Chef’s Special* Submitted by Kate Buchanan, Indigo Coastal Shanty
Kate's African Chicken & Peanut Stew
Once a "chef's special" at Indigo Coastal Shanty in Brunswick, Georgia when Chef Kate Buchanan was in the kitchen. She shared the recipe with us so you can prepare it in your kitchen too!
Ingredients:
Chicken – boneless breasts recommended (but any cut can be used)
Touch of oil
2 yellow onions
4-5 stalks of celery
1 bag of carrots – peeled and cut as desired
2 large knobs of ginger root
1-2 cans of Italian plum tomatoes
Chunky peanut butter (or whole peanuts if you're going the purist route)
1 bunch of scallions
1 bunch of cilantro
a jalapeno or habanero pepper
ground cumin
ground clove
ground cinnamon
fresh ground black pepper
salt to taste
couple of lemons/halved
chicken stock
Preparation (Use the quantities desired and adjust as needed.)
Drizzle oil in large stew pot. Heat medium plus for a nice sear on chicken. Cut chicken into manageable chunks & toss them into pot. While chicken is getting some color, peel ginger with edge of a spoon & toss it in a food processor along with yellow onions, celery, and hot pepper. Stir into pot and cook for 2-3 minutes. Put tomatoes (including juice) with scallions and cilantro into food processor and pulse once. Once onions have become translucent, pour pulsed tomato mixture into pot. Toss in carrots. Add a cup or so of peanut butter. Add chicken stock until stew becomes desired consistency. Add generous couple tablespoons of cumin; go a bit lighter on clove & cinnamon. (You can always add more later.) Squeeze lemon juice into pot, remove seeds and add lemon halves as well. Taste for salt & pepper and let simmer until chicken & carrots are tender. Adjust seasoning as necessary & enjoy! This stew is wonderful with the addition of greens also (kale, swiss chard, etc.) Serve with large scoop of white rice on top, and add chopped peanuts & scallions for garnish.
