African Chicken In Peanut Sauce Recipes

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.

AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
• Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
• Serve over hot white rice.

AFRICAN CHICKEN IN PEANUT SAUCE RECIPE

Steps:

• Stir together the spice rub ingredients, and rub onto chicken pieces.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add ½ of the chicken and brown on all sides, taking care not to burn the spices.
• Transfer the browned pieces to a platter and set aside. Brown the remaining chicken and transfer them to a platter.
• With a paper towel, wipe the skillet dry, then add the remaining 2 tablespoons of oil.
• Add the onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook for about 5 minutes until the vegetables are soft.
• Add chicken broth and simmer for about 20 minutes until reduced by half. Reduce the heat to medium-low, stir in remaining sauce ingredients, and simmer for 2 minutes.
• Return browned chicken to the skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent the sauce from sticking. Turn the chicken pieces over midway through cooking time.
• Garnish with parsley, serve, and enjoy!