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African Peanut Stew

Posted By Chris On November 17, 2009 @ 9:13 pm In Almost Meatless,Main Dishes | 3 Comments

Here’s another good one from Almost Meatless: okra, chard, onions, and just a bit of chicken in a richly-flavored broth made with peanut butter and chicken stock. The recipe makes quite a bit, and was so good that in addition to Lisa, I brought in leftovers for lunch the following day! (Those of you who know us realize how monumental that is!) The original recipe calls for dark-meat turkey (attention to those of you looking for ideas for Thanksgiving leftovers!), which we substituted for chicken.

African Peanut Stew
2 tbsp oil, divided
1 boneless, skinless chicken breast (about 3/4 lb), cut into strips
4 oz okra, sliced thinly
1 onion, sliced into strips
4 cups chicken stock
2 cloves garlic, chopped
1/4 tsp cayenne pepper
2 tsp garam masala
1 cup canned diced tomatoes (or fresh, if you have ‘em)
1/2 cup smooth peanut butter
4 cups thinly-sliced rainbow chard
1 small red bell pepper, chopped
1/4 cup roasted salted peanuts, coarsely chopped
6 green onions, thinly sliced

Heat one tablespoon of the oil in a dutch oven over medium-high heat. Add the chicken and cook for five minutes, until lightly browned. Transfer meat and juices to a plate.
Add the 1/4 cup water and deglaze the pot, scraping up the bits from the bottom. Pour the liquid and bits over the chicken and set aside.
Add the remaining tablespoon of oil to the pot, add the okra, and saute for five minutes on medium heat, until it starts to look sticky. Add the onion and saute another five minutes. Pour in 1/2 cup of the stock and deglaze the bottom of the pot.
Add the garlic and cook until fragrant, about a minute. Stir in the spices, tomatoes, peanut butter, reserved meat and juices, remaining stock, and chard. Lower heat to medium-low and simmer for 45 minutes.
Serve over brown rice and garnish with red bell peppers, chopped peanuts, and green onions.

6 Servings


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