Sunday, March 11, 2012

West African Chicken Stew

I came across this recipe in the most recent issue of Taste of Home Cooking Healthy magazine.

Thanks, Dad, for the subscription!

Cut up the chicken breast.

Mix about 1/4 cup of cornstarch in with the chicken pieces.  The cornstarch will give the chicken a nice brown crust when it's cooked.

It will make a ooey-gooey mess.  That's alright!  Now, just leave it set for about 15 minutes.  You can leave it sit longer, but if you do, be sure to cover it and put it in the refrigerator.

Heat up the oil in a stock pot.  I most always use olive oil.

Toss in the chicken and cook until it is no longer pink.

When the chicken almost cooked through, add in the onion, garlic and ginger.

Assemble the Spices!  Coriander is my new favorite spice.  I always use red pepper flakes instead of chili powder and cayenne pepper.  Just a little dash, though.

Chop up the sweet tater.  Please take note that I did not take the time to peel the tater.  Hi Darlene!  I hope you are having a marvelous day.

Add the tomatoes, broth, peanut butter and the beans.  The beans ran out of the picture taking session.

Stir it up really good.  I used black beans 'cause that is what I had on hand.  I simmered the stew covered for thirty minutes, stirred it and then simmered it another thirty minutes with the lid slightly ajar.

Since the man of the house likes a thick stew I came up with a very creative way to thicken it up.  When the stew was all done simmering, I stirred in 1/3 cup of couscous, put the lid back on the pot and waited for about five minutes, stir and ladle up.


This recipe was immediately one of our favorites.  The recipe makes quite a large batch and I was hoping to freeze some, but it was so good, Randy and I ate it for lunch the next day instead. 

Here is the the recipe from the Taste of Home Healthy Cooking magazine.  You will notice that I Dorothy-ized the recipe just a bit.

West African Chicken Stew
1 # boneless, skinless chicken breasts, cut into 1-in cubes
1/2 t salt
1/4 t pepper
3 t canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 T minced fresh ginger root
2 cans (15-1/2 oz each) black-eyed peas, rinsed and drained
1 can (28 oz) crushed tomatoes
1 large sweet potato, peeled and cut into 1-in cubes
1 cup reduced sodium chicken broth
1/4 C creamy peanut butter
1-1/2 t minced fresh thyme or 1/2 t dried thyme, divided
1/4 t cayenne pepper
Hot cooked brown rice, optional

1) Sprinkle chicken with salt and pepper.  In a Dutch oven, cook chicken over medium heat in 2 t oil for 4 - 6 minutes or until no longer pink; remove and keep warm.  In the same pan, sauté onion in remaining oil until tender.  Add the garlic and ginger; cook 1 minute longer.

2)  Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 t fresh thyme and cayenne.  Bring to a boil.  Reduce heat; cover and simmer for 15 - 20 minutes or until potato is tender.  Add chicken; heat through.  Serve with rice, if desired.  Sprinkle with remaining thyme.

Have the BEST day ever!
~ Dorothy

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