Recipe by Guy Fieri
- 1 onion,
- Oil, for cooking
- 1kg to 1.5kg boneless chicken cut into chunks
- 1/2 jar natural peanut butter (no sugar or stabilizers added)
- 1 tin coconut milk
- 2L chicken stock, bought or homemade
- 1 large bunch collard or other greens, fairly finely after removing centre ribs (frozen, drained greens can be used as a substitute)
- Sambal oelek (Asian hot chilli paste), to taste
- Cooked rice, as an accompaniment
How to make African ground nut stew
1) Saute the onion in a little oil in a large saucepan until translucent. Add the chicken pieces and saute until golden but not necessarily cooked through. Add the coconut milk and stock and bring to a simmer.
2) Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew-like, not soup-like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use.
3) Add thecollards/greens and cook until very wilted. Season, to taste, with sambal oelek/chilli paste and salt. Serve over cooked rice.
4) Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.
Cook's Note: I prefer chicken thigh meat for this dish.
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