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Name:Groundnut Stew Contributor:Martin Golding
Description:Martin's Improvisation of someone else's (African) recipe Posted:2001-02-25
Key words:chicken, potatoes, peanuts Category:Soups
ID:164 Updated:2006-04-01 22:37:03
Ingredients:peanut oil

2 lb frozen boneless chicken thighs
Tony Cachere's (Cajun style seasoned salt) or equivalent

5 medium potatoes, peeled and cubed
Penzey's jerk

1 medium onion, chopped

1 c peanut butter
3 c low salt chicken broth

1 package frozen PeasAndCarrots, defrosted and drained.
Preparation:Defrost chicken (I saved the juices, and threw them in with the chicken broth). Thwack into serving sized pieces (in half, usually; whole boned thighs are too big to serve and eat graciously).
Season both sides to taste with Tony's.

Fry chicken in a couple Tbsp of peanut oil until lightly brown. Reserve.

Toss cubed potatoes with jerk. (If this were an Indian dish, the potatoes would be tossed with turmeric. Jerk seemed reasonable. One could substitute powdered allspice, paprika, and a bit of nutmeg, with cayenne to taste.)
Brown lightly in oil. Reserve.

Saute onion in oil until tender and golden.
Add stock, stir in peanut butter (if you stir a bit of stock into the peanut butter, it will mix easier. Learning by experience is best with other peoples' experience).
Add potatoes and chicken.
Add salt, and black and/or red pepper to taste.
Bring to a boil, cover, reduce heat to simmer.

Simmer for twenty minutes, stirring occasionally. When the potatoes are tender, add your frozen vegetables. Return to boil, simmer a few minutes or until vegetables are hot and carrots are to your taste.

Serve over rice.
Notes:I had considered substituting a can of coconut milk for some of the chicken broth. After tasting the final dish, I conclude that would be a Really Good idea. I wouldn't use both tomatoes and coconut milk.

The coconut milk would go even better with the sweet potatoes.

The ripe peppers would improve the dish. I have no opinion about okra.

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