African Peanut Chicken Stew
Angola's national dish can be described as succulent chicken pieces in a peanut sauce. African peanut chicken stew is perfect for serving up for a crowd.
Ingredients
- 6 chicken legs or thighs
- 1 lemon, juiced
- 2 tbsp olive oil plus extra for frying
- 2 tsp paprika
- 2 garlic cloves crushed
- 2 tsp cayenne chilli powder optional
- 1 onion diced
- 1 chilli diced
- Handful cherry or buffalo tomatoes quartered
- 200 ml chicken stock
- 100 g crunchy peanut butter
- Handful fresh or dried thyme sprinkling
Instructions
- Place the chicken, lemon, spices and oil in a bowl to marinade for 10 minutes.
- Heat 1 tbsp of olive oil in a deep frying pan or casserole dish. When hot, fry the chicken until brown and set aside.
- Add one more tbsp of olive oil and fry the onions until soft. Add the garlic, chilli if using and the tomatoes. Fry for a few minutes until the tomatoes have softened. Add the chicken back in the pan.
- Pour in the chicken stock and bring to the boil. Add the peanut butter and stir in until combined. Cover with a lid and place in the oven to cook for 1.5 hours. When ready, sprinkle on some dried or fresh thyme and serve with rice.
Notes
Re-heating - as this dish contains chicken, you need to re-heat thoroughly until piping hot. A microwave will do the job.. just make sure it's hot, hot, hot!
Aga cooking - All my dishes are tested and cooked using an Aga. If you're an Aga user like me, follow the recipe as is but do the hob cooking on the boiling plate and pop in the simmering oven for the 1.5 hours. You can take out beforehand and prep your rice (I always do 1:1 cups and bring to boil on boiling plate and put in simmering for 25 mins), leaving the stew to marinade in all its juices with the lid on.
Slow-cooking - this dish has been tested in a slow-cooker and it took about 7 hours on low. You could also do 4 hours on high.
Storage - if you batch-cook this or somehow happen to have leftovers (it's too delicious to not eat it all but you never know), store in a Tupperware in a fridge for about 2 days.
Freezing - I recommend to freeze in a sealed Tupperware and eat within 2 months. Defrost thoroughly before re-heating (see above).
Tried this recipe?Let us know how it was!