African Chicken Stew
This is a fairly recent addition to Ned's repertoire, but is reminiscent of a casserole Dorothy Vestal used to make. This makes 8 servings and keeps well. It is designed to be made in the Cuisinart.
Ingredients
1 cup unsalted peanuts
3 tsp cornstarch
4 whole boneless chicken breasts or equivalent
1 1/2 small green peppers
5 1/2 medium carrots
3 medium onions
3 large tomatoes
2 2/3 tbsp vegetable oil
1 2/3 cup chicken broth
3 tsp lime juice
1 1/4 tsp lime zest
2/3 tsp Tabasco sauce
1/4 tsp ground nutmeg
1 cinnamon stick
Instructions
Use metal blade to process peanuts until a smooth butter forms, about 3 minutes. Add cornstarch and process 15 seconds. Reserve. Trim chicken of fat and cut into 1" cubes. Quarter, core and seed pepper. Peel carrots; halve lengthwise then cut diagonally into 2" pieces. Peel and quarter onions. Peel and quarter tomatoes. Insert standard slicing disc. Stand pepper upright in feed tube and slice; reserve. Use metal blade to pulse-chop onions, about 8 pulses; reserve. Pulse-chop tomatoes until coarsely chopped, about 5 pulses. Heat oil in large skillet. Stir--fry chicken in batches, about 2 minutes per batch. Reduce heat to medium; add onions and saute until very soft and lightly browned, about 6 minutes. Add tomatoes and carrots and remaining ingredients. Bring to boil; reduce heat and cook, covered, until vegetables are tender, 8 to 10 minutes. Gently stir in peanut butter mixture and cook, stirring until sauce thickens and is smooth, about 5 minutes. Remove cinnamon stick. Serve stew hot in large bowl surrounded by following accompaniments, to be added to taste: 2/3 cup sliced scallions 1 1/3 cup toasted coconut 4 cups hot cooked rice 2 2/3 cup hot cooked spinach 1 1/3 cup unsalted peanuts
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.