Keith’s African Chicken & Peanut Stew

 

 

Ingredients

  • 2.5 lbs of chicken parts (with bones)
  • 1 lemon
  • Cooking oil: red palm oil, or olive oil
  • 4 garlic cloves
  • 1 inch piece of ginger minced
  • 1 whole scotch bonnet pepper
  • 1 tablespoon Keith Lorren's All Purpose Seasoning
  • 1 teaspoon Berbere spice
  • 2 tomatoes diced
  • 1 large onion
  • 1 red bell pepper medium diced
  • 3 tablespoons tomato paste
  • 4 tablespoons smooth peanut butter (heaping) (you may use chunky if you prefer)
  • 1/2 teaspoon freshly ground nutmeg
  • 2-3 teaspoons Keith Lorren's Chicken Bouillon
  • 1/2 teaspoon sugar (to balance flavor)
  • 4 cups hot water or rich chicken broth
  • 2 cups fresh spinach (other vegetables traditionally used are Okra, etc)
  • 1 large sweet potato cut into 1 inch cubes
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon freshly ground black pepper

FOR THE GARNISH

  • Chopped peanuts, chopped scallions, chopped cilantro (optional)
  • Steamed jasmine rice balls, or steamed jasmine rice

Directions

  1. Clean and wash chicken parts with water and fresh lemon juice.
  2. Drain chicken, and season with 1 tablespoon of Keith Lorren's All Purpose Seasoning, 1 teaspoon salt, allspice berries. Marinate overnight
  3. In a food processor, make a seasoning paste by adding add garlic cloves, ginger, onion, scotch bonnet pepper, chicken bouillon, and black pepper.
  4. Heat a pot on medium high with desired amount of oil (enough to coat the bottom to prevent sticking).
  5. Add seasoned chicken and brown slightly (about 5 minutes).
  6. Add the seasoning paste and peanut butter and mix well. 
  7. Add the berbere spice and grated nutmeg and mix well. 
  8. Add water or stock and allow chicken to cook and get tender (about 35-45 minutes).
  9. Add chopped sweet potato and continue cooking until tender.
  10. In a separate pan, sauté the bell pepper until tender and add to pot.
  11. Add chopped spinach leaves and swirl the pot so that spinach slightly wilts and remove from heat.
  12. Adjust flavor with salt and pepper.
  13. Garnish with chopped peanuts, chopped scallions, chopped cilantro (optional).
  14. Serve with steamed jasmine rice balls, or steamed jasmine rice.