The addition of peanut butter to this chicken peanut stew may sound a bit strange to some, but it really adds a delightful savory edge!
489 kcal
/serving
2h 30m
Serves
8
Medium
American
Ingredients
- 3 lb chicken pieces (drumsticks, thighs, wings, 1.36 kg)
- olive oil
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- salt and pepper
- 2 onions (thinly sliced)
- 1 eggplant (cut into chunks)
- 1/2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 3 tomatoes (chopped)
- 3 cups (720ml) chicken broth
- 1 tbsp creamy peanut butter
- chopped peanuts (for garnish)
- cilantro (optional)
Preparation
Not specified
Cooking
- Start by tossing the chicken pieces in olive oil, ground coriander, smoked paprika, cayenne pepper, and salt and pepper to taste.
- Allow to marinate for at least 2 hours or overnight.
- Preheat the oven to 400°F (200°C) and roast the chicken for 45 minutes.
- In a large skillet or dutch oven over medium heat, add a few tablespoons of olive oil, the sliced onions, the eggplant, and the crushed red pepper flakes.
- Cook for 30 minutes until the vegetables are very tender, and add the tomato paste, tomatoes, chicken broth, and roasted chicken pieces.
- Bring the pot to a boil and simmer uncovered for 30 minutes.
- Stir in the peanut butter and simmer for another 30 minutes.
- Garnish with chopped roasted peanuts and cilantro, and serve with rice!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
489
Calories
36.3g
Protein
31% DV
14.8g
Carbs
5% DV
31.7g
Fat
41% DV
4.3g
Fiber
11% DV
7.2g
Sugars
981mg
Sodium
65% DV
130mg
Cholesterol
37% DV
| Diet Type | Low Carb |
| Health Labels | Keto Friendly Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
