Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's west african chicken, collard green, and peanut stew. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Brad's West African Chicken, Collard Green, and Peanut Stew is something which I have loved my whole life. They are fine and they look fantastic.
Great recipe for Brad's West African Chicken, Collard Green, and Peanut Stew. Dealing with a pretty brutal cold, so I just wanted some comfort food. Of course I didn't invent this recipe, but this is my take on it.
To begin with this particular recipe, we have to prepare a few ingredients. You can have brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Prepare 2 lbs boneless chicken thighs, cubed
- Make ready 1 cup seasoned flour
- Take 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Make ready 1 cup dry white wine
- Get 2 tablespoons canola oil
- Prepare Coarse kosher salt and freshly ground black pepper
- Prepare 1/4 cup tomato paste
- Make ready 1 red bell pepper, seeded and chopped
- Get 2 yellow chile peppers, minced
- Prepare 2 carrots, diced
- Take 1 sweet onion, chopped
- Prepare 3 bay leaves
- Make ready 3 garlic cloves, minced
- Get 1 tablespoon finely chopped fresh ginger
- Make ready 1/4 teaspoon ground cumin
- Make ready 1/2 cinnamon stick
- Take 1/2 cup chopped cilantro
- Get 1/2 cup lightly salted roasted peanuts
- Make ready 4 cups loosely packed chopped collard greens
- Prepare 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different ways: peanut butter to thicken the brothy base, and roasted and chopped, to provide a crunchy contrast to the tender vegetables. Tigadegena (Maafe, Groundnut Stew) is a West African Peanut Stew that originated in Mali. There are many variations, depending on the region and family, throughout West Africa.
Instructions to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside.
- At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute.
- To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well.
- Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer.
- Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy.
This recipe combines peanuts, peanut butter, tomatoes, chicken, collard greens, and sweet potatoes over a bed of rice or fonio (a type of grain common in Mali). This African chicken peanut stew is packed full of chicken thighs, sweet potatoes, chickpeas, and collard greens simmering in a flavorful peanut butter and chicken stock broth. It's deliciously spicy and best served over rice and sprinkled with cilantro and crushed peanuts. This dish is hearty, full of flavor and ready in under an hour. Finally, collard greens (or another green of your choosing) are cooked in until tender.
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