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West African chicken stew
West African chicken stew
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Satisfy the family with savory chicken stew paired with cauliflower rice.
Ingredients:
  • 73.60 gm vegetable oil
  • 1.8kg whole chicken, cut into 8 pieces
  • 1 large brown onion, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 2.50 gm ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 195.00 gm crunchy peanut butter
  • 255.00 gm salt reduced chicken style liquid stock
  • 400g can diced tomatoes
  • 21.00 gm lemon juice
  • Chopped peanuts, to serve
  • Fresh coriander leaves, to serve
  • 1.2kg cauliflower
  • 4 green onions, thinly sliced
Instructions:
  • In a large heavy-based saucepan over medium heat, heat oil until shimmering. Cook chicken pieces in batches, 2 minutes per side, until golden brown. Transfer to a large plate.
  • Sauté onion in a pan until softened. Stir in garlic, ginger, cumin, coriander, and cayenne pepper. Cook until fragrant. Add peanut butter and stock, stirring until smooth. Then, mix in tomatoes and 1/2 cup water.
  • Add the chicken back to the pan and bring it to a boil. Lower the heat and cover the pan. Let it simmer, stirring occasionally, for 30 minutes until the chicken is nearly done. Uncover and cook for an additional 15 minutes until the sauce thickens slightly and the chicken is fully cooked. Finish by stirring in the lemon juice and seasoning with salt and pepper to taste.
  • Prepare cauliflower rice by pulsing cauliflower in a food processor until finely chopped. In a large, deep frying pan over medium heat, cook the cauliflower in oil for about 20 minutes until light golden and tender, stirring occasionally. Add green onions, season with salt, and mix well.
  • Garnish chicken stew on a bed of cauliflower rice with a topping of nuts and fresh coriander leaves.

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