Saturday, January 12, 2008

Chicken Groundnut Stew

This is my adaptation of the recipe for Lamb and Peanut Stew (Mafe) in Seductions of Rice, the wonderful cookbook by Jeffrey Alford and Naomi Duguid. I use boned, skin-on chicken thighs instead of lamb. I start by pan frying the chicken thighs. I then remove them to cool and fry the onions in the remaining fat. When the thighs are cool enough to handle, I remove the skin and cut the chicken into 1 inch chunks. I add them back to the pan during the last 15 minutes of cooking. I also like to grind my own peanut butter in the food processor. I process 2/3 cup of raw peanuts until they form a ball and ride on top of the blade.

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