Chicken peanut butter stew is a traditional West African dish that makes a unique comfort food. Rich and savory, this special recipe is made with whole chicken cut into pieces browned in peanut oil and cooked in tomato juice, tomato paste, chicken stock, and peanut butter together with celery, carrots, sweet potatoes, and onions and seasoned with cloves, cayenne pepper, salt and pepper.
1 whole chicken ((3 to 3 ½ lbs, cut into 10 pieces)
1 teaspoon salt
15 oz. whole tomatoes in juice
2 tablespoons tomato paste
1/4 cup peanut oil
1 medium onion, chopped
4 garlic cloves, minced stirred with 1 teaspoon salt
1 1/4 teaspoons cayenne pepper
1/2 cup smooth peanut butter (room temperature)
1 3/4 cups chicken stock
1 lb. sweet potato, peeled and cut into 1 in. chunks
1 cup chopped carrots
1 cup chopped celery
1. Lay the chicken pieces out on a baking sheet and sprinkle with salt. Let stand at room temperature for 30 minutes.
2. In the meantime, place the tomatoes (with the liquid from their can) in a food processor and pulse until finely chopped. Add ¼ cup of water and stir until well blended.
3. Pour oil into a large, heavy skillet placed over medium heat. Add the chicken and cook in batches until golden on every side. Remove with tongs and place in a 7 quart pot.
4. Remove all but 2 tablespoons of fat from skillet. Add the onion and sauté until golden. Add tomato-water mixture, tomato paste, garlic-salt mixture, and cayenne.
5. In a bowl, stir together the peanut butter and 1 cup stock. Stir in the peanut butter mixture, ¾ cup of stock to the pot, carrots, and celery. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring now and then until chicken is tender.
6. Stir the sweet potato into stew. Cover and simmer for about 10 minutes, or until the potato is tender.