West African Peanut Stew (Though not quite authentic)

Peanut stew is a staple in many West African countries and in particular, in Gambia. There are hundreds of thousands of peanut stew recipes in a quick Google search, so I decided to avoid making an "authentic" version and think about how a Gambian cook might make a stew in the dead of an American winter with a trip to a typical grocery. As far as I know, turnips are not part of African cuisine, so if you're searching for authenticity, go with yams or sweet potatoes instead. I like this version because it seems to bring the peanut flavors a bit more forward.

Ingredients

• 4 chicken thighs, bone in, skin on

• 3 Tbsp peanut oil

• 1 large onion, diced

• 2 ribs celery, diced

• 2 Tbsp. minced fresh ginger

• 3-4 garlic cloves, thinly sliced

• 2 medium turnips (or 1-2 medium sweet potatoes)

• 1 small can of crushed tomatoes

• 2-3 cups chicken stock

• 1/2 cup peanut butter, more to taste

• 1/2 cup roasted, shelled peanuts

• 1/2 Tbsp. ground coriander

• 1/2 tsp. smoked paprika

• 1/2 tsp. cayenne, more to taste

• Salt and black pepper, to taste

• 1/4 cup of chopped cilantro

Directions

Heat the oil in a large deep pan like a Dutch oven and brown the chicken thighs on both sides in the hot oil. Remove the chicken to a plate.

Saute onions, celery, turnips in the remaining fat until onions are soft. Add ginger and garlic and saute for another minute or so.

Remove the vegetables to a bowl and deglaze the pot with chicken stock, stirring to scrape up the browed bits in the pot.

Return the chicken and vegetables to the pot and add tomatoes, peanut butter, peanuts, coriander, cayenne, and smoked paprika. Stir to combine and simmer the stew for 90 minutes or so.

Remove the chicken pieces to a cutting board and remove and discard the skin and bones. Chop the remaining meat into bite-size pieces and return to the pot.

Taste and adjust seasoning with salt and plenty of black pepper.

Top with cilantro just before serving. The stew can be served alone or over white rice.

Full printable recipe at http://ift.tt/1SLCfct

bon appetit