Wednesday, January 04, 2012

Recipe for West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
This Phase One recipe for West African Chicken and Peanut Stew is good enough to eat anytime!

(Here's another fabulous Phase One recipe for our Month of Daily Phase One recipes.  This was first posted in January 2010, and it's so good that I'd happily eat it even when I wasn't doing Phase One.  Enjoy everyone!)
 
Maybe this only happens at my Costco, but have you noticed how those rotisserie chickens jump into your basket when you're out shopping with no dinner plans? I never have rotisserie chicken on my list, but I often come home with one. This chicken dish is perfect to make with leftover chicken, and it's wonderfully flavorful with ginger, jalapenos, and chunky peanut butter adding interest. It's also simple to make, and you can save the chicken carcass, bones, and skin (if you manage not to eat it) to make homemade chicken stock. I can tell the word is getting out about the new Index of South Beach Diet Phase One Recipes from Kalyn's Kitchen, and yes indeed, this is another Phase One recipe to add to the list.

I've seen a number of cookbooks with ideas for using rotisserie chicken, but this recipe was adapted from one I found in 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield, a great little book I bought myself and would happily buy again.

You need about 3 cups of leftover chicken, cut pieces. This is one case where I would roughly chop the chicken without making the pieces all the same size. If you're following the South Beach Diet, be sure to remove the skin and as much fat as you can, especially if you're using the fattier parts like the skin and thighs.

Sorry about the messy photo, but this recipe starts by very finely dicing red onion, fresh ginger root, and jalapeno. (I only had pickled jalapenos in a jar, which worked just fine.)

Saute the chopped red onion, ginger root, and jalapeno in a little olive or canola oil, adding a little salt. After they cook for a couple of minutes, add some chile powder and cook about a minute more.

Then add chicken stock, chunky peanut butter, tomato paste, and apple cider vinegar and let the mixture come to a slight boil. (Can't you already tell this is going to taste good!)

If you're making this for the South Beach Diet, it's important to use natural peanut butter without added sugar. This is the brand I usually get, which has only 1 gram of sugar in 2 tablespoons of peanut butter. Nuts and this type of peanut butter are allowed on the South Beach Diet, but they're limited to one serving per day. For peanut butter, the serving size is 2 tablespoons per day, so don't have nuts for a snack on the same day you make this dish.

Once the sauce has come to a boil, add the roughly chopped chicken pieces, gently stir (so the chicken doesn't shred apart), turn heat to low, and gently simmer for 10-15 minutes.

Don't even think about skipping the green onions to sprinkle on top, because not only do they provide crunch, but the flavor combination with the creamy chicken stew and the bite of the onion is delightful.

It's natural for a little of the oil in the peanut butter to separate when the stew simmers, but gently stir to mix it back in when you serve it. Serve hot.

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
(Makes about 4 servings, recipe adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.)

Ingredients:
1-2 T olive or canola oil (the recipe called for 2 T, but I think you could use less)
1/4 cup finely diced red onion (could also use regular onion)
1 T finely minced ginger root (I wouldn't use ginger from a jar for this dish)
2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
salt to taste (I used about 1/2 tsp. sea salt)
1 tsp. chile powder
1 cup chicken stock (chicken broth from a can is fine)
1/2 cup chunky peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken (use white meat or carefully remove fat from dark meat for South Beach Diet)
fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced

Instructions:
Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don't want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

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South Beach Suggestions:
This very low-glycemic chicken dish is perfect for any phase of the South Beach Diet. I ate the bowl you see in the photos with a big green salad and some Roasted Broccoli with Garlic. I had leftovers, so the next day I tried some of this over "Cauliflower Rice" and it was very tasty. For phase 2 or 3, this would also be great over brown rice or Uncle Ben's Converted Rice.

More South Beach Phase One Friendly Recipes for Chicken:
Baked Chicken Strips with Mustard, Almond, and Parmesan from Kalyn's Kitchen
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce from Kalyn's Kitchen
Spinach and Feta Stuffed Chicken Breasts from A Mingling of Tastes
Pan-Seared Chicken with Mushrooms and Sun-Dried Tomatoes from Sugarlaws
(There are more recipes for Phase One Chicken Dishes in the new
Index of South Beach Diet Phase One Recipes from Kalyn's Kitchen.)
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135 comments:

Katerina said...

This looks delicious, maybe it's the first thing I should make with my new Xmas present pot?

janicewow said...

Kalyn, another winner! This goes on my list to try as soon as I can.

VintageMixer said...

I really love African food. There actually is an African restaurant in Salt Lake serving authentic African cuisine. If you ever go there prepare to eat with your hands!

Lydia (The Perfect Pantry) said...

I'm one of those people who doesn't like peanut butter on sandwiches and things, but I do love it in sauces, soups and stews. This recipe is getting bookmarked immediately!

Cookin' Canuck said...

I haven't even tasted this, but I am already infatuated with it! The color is gorgeous and the flavors sound incredible.

The Local Cook said...

Drat those jumping rotisserie chickens!

Kalyn said...

Thanks everyone, I've made a few leftover rotisserie chicken type recipes in the past but I think this is by far the best. I ate it two nights in a row, which is so rare for me!

Kaitlin said...

I too am already obsessed with this recipe and I haven't even made it yet. It is past my bedtime, but if I had cooked chicken and fresh ginger in the fridge, I would already have this on the stove. I think I already have everything else in the fridge.

Marisa said...

That looks awesome Kalyn. Perfect even for non-South Beachers like myself. :-)

Joanne said...

This soup looks incredibly delicious. I love the color and the texture of it!

Monica said...

Wow--this looks delicious. I think I can smell it! But, what is cauliflower rice, please?

Brie said...

That looks great! I've just challenged myself to making 6 South Beach soups to try to expand my recipe box, and this is going in there. I've been making estafado for awhile, but this sounds like a great alternative. Thanks again!

Lea Ann said...

Rotisserie Chickens are so delicious and fabulous for soups. Rick Bayless uses them alot in his recipes. I have an African Chicken Soup recipe that is a little different than this. Delicious soup.

Anonymous said...

Not merely about this recipe but an overall appreciation for you, Kalyn. I love this blog! You are terrifc, down to earth. It seems an added bonus that your style of cooking and thinking about foods, and south beach closely matches mine. Thank you and happy new year.
newton mom

Anonymous said...

I just found your site as I was looking for South Beach recipes to start the New Year. It is awesome. Keep up the good work!

Choices said...

Hi,
Love this post. I happened to come across your blog, Glad I did. Yummy reciepes. I love to cook and can't wait to try them. I am going to follow you. Thank you.

Susan @ SGCC said...

I have the same problem with those pesky, flying rotisserie chickens, and am always looking for new ways to use them. Love this one!

Diane-The WHOLE Gang said...

Oh, this has me drooling. Whatever was on my menu for tomorrow is now off and I'm making this. I love those rotisserie chickens but not that I'm gluten free I can't let them jump in my cart anymore but they still wave at me. Today I'm treating myself to a new Le Creuset Cassis Round French Oven. I love that purple color and I can just imagine this stew in there. Thank you for sharing this. I keep telling my husband we're going to be a soup and stew family. This will help convince him!

Kalyn said...

I went to bed super early last night and got way behind on on responding to comments, so I'm catching up here.

First, a couple of people called this "soup" but it's really a thick eat-with-a-fork stew. I ate it with a fork out of the bowl you see in the photo.

Monica, there is a post coming soon about "cauliflower rice" but basically it's cauliflower that's grated on a grater (so it is the size of rice) and then sauteed in olive oil (or it can be cooked other ways too, but that's how I always do it.)

For the people who are new to the blog welcome, and I'm happy to hear it's useful for people.

Kalyn said...

Didn't mean to ignore Diane, Susan, and Choices, those comments were coming as I was typing my comment! Cross Commenting!

Diane, very jealous to hear about the new Le Creuset pan! You'll have so much fun with that!

Amelia PS said...

delish and nutty

Randi said...

this might be a lame question, but possible to use boiled or grilled chicken or is a lot of flavor coming from the rotisserie?

Cate O'Malley said...

lol, gotta love those Coscto chickens!

Kalyn said...

Randi, any leftover cooked chicken will work just fine. You could even poach or simmer some chicken breasts, then cut up for the recipe. Thanks for the question, maybe I should clarify in the post.

Amy said...

ooooo, this looks fantastic!!

Can't wait to try it out!

Thanks so much for sharing!

Mari @ Secrets of a Kitchen Wizard said...

That's my favorite! Thanks for sharing the recipe!

Another usage I love with Costco chicken is making chicken vegetable soup one day, and turn it into Waterzooi, Creamy Belgian stew later. All you have to do is to add mixture of egg yolk and cream (tamper it first) into the leftover soup. It's delicious, and huge time saver!

Kalyn said...

Amy, you're so welcome.

Mari, great tips, thanks!

Amy Green said...

When just looking at the photo, I would have never guessed that this is a low-glycemic recipe. It looks so hearty and filling. That's one of the things I love about stopping by - always learning something!

Bong Mom said...

Kalyn

I loved the pinto beans that you made from Rubios. I made it but spiced it up a little with some Indian spices. Posted it today with due credits.
Thanks a ton

Kalyn said...

Bong Mom, love your spiced up version of Rubio's beans!

A Year on the Grill said...

this looks soooo good... Funny how at my grocery store the rotisserie fully cooked chicken is cheaper than a raw whole chicken

Tasty Trix said...

I absolutely love making West African food - I'd love for it to be the next big thing! Groundnut stews are among my favorites. If you really want a kick, I suggest next time trying it with habenero peppers (seeds removed) and frying your veggies in peanut oil - it gives such a distinct flavor!

Kalyn said...

Year on the Grill, here too. I find that very puzzling.

Tasty Trix, great idea to use peanut oil (now why didn't I think of that!) Not so sure about the habenero peppers, I'm a bit of a wimp on hot peppers!

DailyChef said...

Oh yeah, those Costco chickens always end up in my shopping cart. This looks so great though. You can be so versatile with that chicken!

Cheryl said...

this looks terrific! Thanks for posting.

Becki said...

This looks heavenly. Unfortunately, my daughter has a peanut and tree nut allergy, so I avoid cooking with those (even for dishes such as this that she would never eat). I wonder if I could use sunflower seed butter, if the sugar count was low enough?

Kalyn said...

Becki, I haven't tasted sunflower seed butter, but I love sunflower seeds and I'm guessing it would taste great.

Sarah Caron said...

That sounds really delicious and looks mouthwateringly good. And yes, those rotisserie chickens have a way of following you home, don't they?

wosnes said...

Although there is a Costco locally, I don't shop there, The store that I shop at does have rotisserie chickens, but they're not very good! So they don't fly into my cart. I think this sounds interesting, but I have a family member who isn't fond of peanuts/peanut butter. With the exception of Monster Cookies, she won't eat anything with peanut butter in it. Drat.

Carrie said...

Sounds like a great and unique supper. I wonder how it would taste with almond butter in place of peanut butter?

Lauren said...

I have yet to venture into African cuisine, but this dish looks like a great way to start!

Kalyn said...

Sarah, isn't it amazing how far those chickens can jump?

Wosnes, too bad. The chickens at Costco are fantastic if you ever decide to join. (I'm a huge Costco fan, I admit it.) This doesn't taste that peanut buttery, you might be able to sneak it past her.

Carrie, I think almond butter would be good in this, just slightly different.

Kalyn said...

Cross commenting again! Lauren I don't know how authentically African this recipe is, but I know the idea of using ground peanuts in stew is very common in west African cooking. I loved it.

B said...

I've got to make this for myself this weekend. I have some roasted chicken in the freezer that needs to go into something. This ought to fir the bill. Thanks!

graveflower said...

I just finished eating this and it was very good. I didn't add jalapeno but it still tasted delicious.

Joanne said...

I was skeptical of this dish at first but decided to give it a try.
I am not sure if this happened to others, but my final sauce came out thick and paste like (heat too high?). I thought for sure I ruined the dish and was about to scrap it when my husband suggested adding more stock and tada... magic! My husband loved it and topped it with cilantro and went back for seconds!

Anonymous said...

I think I'm going to try this using frozen prawns (which I think are shrimp in the US. Using quite large ones will make a terrific variation I hope.

Kalyn said...

B, hope you like it. I'm going to eat it for dinner tonight, which will be the third time I've had it this week!

Graveflower, glad you liked it, and good to know it's still flavorful without the jalapenos.

Joanne, that's a good husband! I did add a little water when I reheated mine, same idea. I think describing how hot things should be cooked is one of the hardest parts of writing a recipe, and everyone's stove is a bit different too!

Anonymous, I love the idea of using prawns (shrimp) in this. I'd probably put them in the sauce raw, since they have such a short cooking time. I bet it's delicious!

Mags said...

I'm back on the Beach for the umpteenth time. This stew sounds fantastic!

PJ said...

wow, this looks just fantastic! Love all the ingredients, color and nice click too. I have an african cookbook borrowed from library sitting on my bookshelf and this post has just inspired me to go explore the book!

Erin said...

This looks great! Mmmmmm...

Kevin said...

Peanut butter works surprisingly well in soups and stews. I can't wait to try this one.

Joanna said...

I made this last night (8 Jan) and it was absolutely delicious! I used raw boneless chicken thighs which I cubed to roughly mirror the original rotisserie chicken called for. I browned the pieces first then removed them from the pot and set aside. The ginger, onion and jalapeno were then sauteed,the chicken pieces added after 3 minutes and the recipe was then followed as written.

We loved it. Thank you for a super dish.

pietro said...

Thanks Kalyn (I was anon) Don't know how it works in the US but in Australia I buy 1kg bag of frozen green/raw prawns and this is what I will use.

Just have to try to find jalapenos.

Anonymous said...

This was a great recipe - thanks so much for this site!

Kalyn said...

Mags, I liked it a lot.

PJ, I'm intrigued by African food too. I haven't cooked it much, but want to try more things.

Erin, thanks!

Kevin, hope you like it.

Joanne, that sounds like a great option if you don't have leftover chicken.

Pietro, that's exactly what I'd use here too. You could use any type of hot green chile pepper I'm sure.

Anon, you're welcome.

Kay said...

This looks so very good. I can almost taste it just by looking at the photos!

Sophie said...

A lovely, easy yet so tasty looking end result!

This screams: EAT ME!!! Thanks!

Anonymous said...

I made this last night and it was awesome.

Kalyn said...

Kay and Sophie, thanks. I'm always hoping the photo has that effect!

Anon, glad you liked it.

aubsent-from-tx said...

Wow! This was sooo good. Rich, creamy, spicy deliciousness! Had it over garlic-y cauliflower rice. I was in heaven!

Kalyn said...

Absent from TX, thanks! I'm really happy this has been such a hit with so many people.

Jim the Family Cook said...

I made this last night as part of our return to Phase 1 we do each January. Used some leftover chicken, and since I wasn't making rice, I added a can of chickpeas. It was absolutely delicious! Even my wife, who isn't fond of either chickpeas or peanut butter, raved about it. I can't wait to make it again!

Kalyn said...

Jim, I do love your addition of chickpeas to this, what a brilliant idea!

Jenn said...

I just wanted to say thanks for this wonderful blog! I love to cook but I sometimes need new inspiration for the South Beach diet! THANKS!! I can NOT wait to try this recipe!

Kalyn said...

Jenn, you're welcome; glad you're enjoying the blog.

MinnesotaGuy said...

Kalyn, I'm not an advanced foodie like I'm sure most of your followers are, but I did make a small change to the recipe to make it more of a Thai dish. I had a bit of red curry paste in the fridge so I substituted 2 Tbsp of that for the chili powder, then I omitted the salt and replaced it with one Tbsp soy sauce. It turned out awesome.

Kalyn said...

Minnesota Guy, love the sound of your changes to the recipe. Thanks for sharing.

GIWonder73 said...

This was fantastic! I just found Kalyn's Kitchen recently and I'm so glad I did!

For me this used almost a whole rotisserie chicken but, granted, it was a pretty small chicken.

Kalyn said...

Glad to hear you liked it.

Jeanne said...

Wow! This was GREAT! I added some broccoli at the last minute, in order to get my son to eat veggies. Since the broccoli didn't cook long, it was very crunchy. I bet some fish sauce and a handful of chopped peanuts with just a little peanut butter would be good, and Thai-ish. Served with a little brown rice and flax seed mix (phase 2).

Kalyn said...

Jeanne, love how you adapted it with the broccoli!

Sara said...

Mmm this was delicious! This is my second time trying the South Beach diet and I am six days in. Your blog is a godsend!

This was incredibly easy to make. I am a student so a rotisserie chicken was a bit too expensive for me, so I used 2.5 chicken breasts and sauteed them with the ginger, garlic, onion and jalapeno to partially cook it and then put the rest in to simmer for 30min. I have made African dishes in the past that were far too peanuty so that was a concern of mine, but the chicken broth and ginger balanced it out beautifully.

Would be amazing on rice/potatoes/some kind of carb as well, but I just ate it straight. :)

Kalyn said...

Sara, so glad you liked it! Thanks for letting me know, and good luck on the diet!

Ashley Brooke said...

This was really good, but I think I did something wrong... it seemed more pastelike and less stewlike to me. (It was still good) Is there any idea why that happened? Thanks, and thank you for your blog. This is my favorite food blog EVER

Kalyn said...

Ashley, thanks! I'm not sure, but if it seemed too thick, I'd guess you should cook it for a slightly shorter time so not so much of the liquid evaporates.

Mr. News said...

Very delicious and peanut-y, though mine was a bit thick (probably needed a tad more broth and a tad less peanut butter). But excellent flavors!! And you're not kidding about the "don't stir" and "don't leave off the scallions" admonitions. My second foray into "African" cuisine, and I think I will keep going. Thanks Kalyn.

Kalyn said...

Mr. News, so glad you liked it!

Bridget D said...

Ok so I have no idea how I found your blog or this recipe but I am glad I did. My family tried eating it out of the pot. I spiced it up a little with chili sauce and used white wine vinegar because that is all I had. Going to try with tofu on our veggie day. Thanks again...

Kalyn said...

Bridget, glad to hear it was a hit!

Alison said...

I made this for dinner tonight and it was a big hit. I did add a LOT more stock to thin it out, as well as half a bottle of green tabasco sauce. It give it a nice kick of heat since the green is milder, added flavor, but didn't over power it. I took a few bites of the recipe as is, but adding the stock allowed me to stretch the meal out a bit for the guests we had. We served it along side rice.

Kalyn said...

Alison, glad you liked it. It sounds like you changed it from stew to soup, which would probably still be good! (The Tabasco is definitely a personal thing, but obviously you like it spicy!)

Doreen said...

I wanted to make something different with the rotisserie chicken that I had sitting in my refrigerator and found this recipe ... I made it last night and was surprised at how good it turned out... It has a very strong peanut smell - but the other flavors really blend nicely with the peanut butter. I'll definitely be making this again!

Kalyn said...

Doreen, glad to hear you liked it!

Anna said...

So happy I found your site! I love the South Beach friendliness of it. This African stew smells delicious, and I can't wait to taste it! I simmered everything together for a few minutes, then threw it in the crockpot. Mine also came out a little too pasty, and barely covered the bottom of the crock pot, so I promptly doubled the recipe and added a little more stock.

Kalyn said...

Anna, glad you like the blog. I am curious about how this will turn out from the crockpot, would love to know.

dawny said...

I'm very familiar with this stew and since starting the diet I never thought I'd be able to enjoy it! Especially because of the rice! Who would have thought that such a creamy stew could be diet-friendly? But I tried it with cauli-rice (another fabulous idea I got from you) and it tasted perfect! Even better than with real rice because it was fluffy and creamy at the same time.

Thank you so much :)

Kalyn said...

Great idea to eat this with cauliflower "rice." Thanks for sharing that!

NadineGM said...

Kalyn, I have had some success with the South Beach diet, but I haven't been able to jazz myself to get started again. I have been paging through your blog and you have some wonderful looking recipes. Right this minute I am eating the African Peanut Chicken stew with chilis, etc. It is incredible--so much flavor. I know what I put in it, so I know it is good for SB. Thanks for making such wonderful recipes for those on the journey. It really helps!
NadineGM

Kalyn said...

Nadine, you're so welcome; glad my blog is helpful!

Hina said...

had this for dinner two days in a row....so delicious!!!

Kalyn said...

So glad you liked it!

Jocelyn said...

Found this recipe today. It came together so quickly. My kids and I had it for dinner (they are 8 and 1.5 years old) no one complained of spice, they had no idea there was jalepeno or chili powder in it. Will make again! Thanks!

Kalyn said...

Jocelyn, great to hear that the kids liked it!

Hannah said...

I just discovered your blog and it has helped so much! Phase one killed me last time and I gave up but this time around your recipes are pulling me through.

This stew was amazing! I added a bit more ginger and peppers, then some minced garlic and a bit more stock. All in all, it was perfect.

Kalyn said...

Hannah, glad you enjoyed it and very happy that the recipes are helping you with phase one. Stick with it and I promise you'll be glad!

Kalyn said...

Aspruell, glad you are enjoying the blog. I'm afraid I don't have time to answer such extensive questions about blogging, but I will say that blogging is my full-time job. There is a huge amount of information online about blogging and food blogging; I would use Google to check into it. There are also some sites listed on my blog under Sites for Food Bloggers that might be helpful. Good luck!

aspruell said...

Thanks, I will check these out !

Ying & Yang Living said...

The peanut part attracted our attention! Reminded us of the delicious pad thai. Thank you so much for sharing this wonderful recipe

Catfish said...

I have to say one of the things I love most about your blog is that it took several times reading it to realize there was a South Beach or healthy theme...it's just good food. I was really excited to see this because my son's school had a fundraiser where someone bought a similar soup, and I never was able to track down the creator for a recipe. I think I'm making this sooner rather than later.

Anonymous said...

This one sure looks like a winner! Planning on adding my Miracle Noodles to this! I'm combining Weight Watchers and South Beach...your web-site is the bomb!! Gail H.

Jessen said...

Kaylin, I've been following your blog for 2 years now, but this is the first time I commented. I've been thinking about making African Peanut stew for a while now, but couldn't imagine tomato paste and peanut butter going well together. Plus, other recipes I've seen add Diced Tomatoes (ugghh). Is it a bad idea to think that Yams (The orange ones) would go very well in this??

swimchick said...

Hi Kalyn, it is funny, happens to me, when I visit BJ's - the Chicken is almost always in my cart - and it is always delicious and you can have a meal in no time at all.
I am looking forward to each day, having new ideas for dinner. Thanks Claudia

Kalyn said...

Glad so many people liked the sound of this one, and I appreciate the nice thoughts about my blog. I do think that orange yams (which are really sweet potatoes) would go well in this if you weren't making it for phase one.

Anonymous said...

I've made this several times (found the recipe on your blog) and it really is delicious. Keep the great phase one recipes coming!!!

Ashlie said...

We're having roasted chicken for dinner tonight. I never know what to do with the leftovers other than just warm them up and eat them, or make chicken salad. This will be an amazing change of pace! And we already have most of the ingredients. Double win!

Karina Allrich said...

Ah, those mysterious roasted chickens. So sneaky, the way they manage to pop into your cart. Perfect for a quick meal. I love peanut based soups. This one sounds fabulous.

Deborah said...

I shouldn't look at blogs at night, because this is making me want to run right into the kitchen to make this! Definitely going on my must make list!

Jeanette said...

I've been wanting to try this African stew for a while now. I'm pinning this as a bookmarked recipe so I can finally remember to make it!

Jan said...

awesome...wondering if I can cook it in the crockpot

Catfish said...

So I got around to making this, and I have to say it lived up to expectations. My son didn't like it (too nutty) but my wife and I were big fans. The aromatics are still lingering in my house. Simply wonderful.

Kalyn said...

So glad you liked it!

Kalyn said...

Oops, sorry Jan. I didn't see that comment until I had written the one above. I don't think I'd make this in the crockpot; the chicken only cooks for a short time and I think it would shred apart if it was cooked for a long time.

Susi said...

Thanks for this great and easy recipe. We had it for Sunday dinner -- added some root vegetables for sweetness and vitamins :) Yum!

Kalyn said...

Susi, glad you liked it!

SallyBR said...

Kalyn, this recipe calls my name all the way!

I don't care for peanut butter in sandwiches, the texture and the way it "sticks" to my mouth turn me off, but I love, love LOVE cooking with it

great recipe!

(and, my gosh, when I grow up, I want to have 115 comments on my blog too... ;-)

Kalyn said...

Sally, glad you like it! (And the 115 comments are from two years, and most of my recipes have far less!)

Morgan said...

This was absolutely delicious (I was almost licking the bowl) although it barely served two of us an entree soup, I was surprised that the recipe said it could serve up to six. I'll definitely be making again, I have some ideas for some tweaks that I think will make it even more delicious. Your recipes are fantastic!

Kalyn said...

Glad you liked it, and you're right; it should say 4 servings. I will edit right now.

LtlLori said...

Oh my goodness is this amazing! Mine turned out pretty thick, so next time I'll add some more broth and maybe a few of the variations listed above. Thanks to everyone for sharing their ideas and thanks to Kalyn for providing the forum for us to share! We ate this over cauliflower rice and were unbelievably surprised how good it was. Almost forgot there wasn't a carb in the meal! Thanks for a great South Beach Day 1 meal!

Nurse Jen said...

This is definitely one of the best recipes I've made from your site and I've made quite a few of them. What I love about your recipes is that you provide a master upon which it is easy to riff according to taste and what's in the fridge. That is invaluable to me. Here I was pretty faithful, but I used fire roasted tomatoes instead of tomato paste, added a few cloves of garlic & extra hot peppers, then added cilantro as a garnish. Served over about half a cup of mashed sweet potato. Lunch for a week.

Many thanks, as always.

RNJen from NYC

Kalyn said...

I'm always in favor of adapting a recipe to what you have or prefer, and your version sounds great!

Miss Melanie said...

This is an absolutely delicious stew and the third recipe of yours that I have tried and loved! I mixed things up a bit and ate this with naan bread (i know, not south beach friendly BUT delicious!)

Kalyn said...

It does sound good, glad you enjoyed it!

Scott said...

I work in Senegal and Mali a good bit and absolutely love this dish over there. It's called Mafé in Senegal, and something I can't come close to spelling in Mali - same dish, many names throughout the region. I can't begin to tell you how happy I was to find this recipe here. I'm off to Kroger to get groceries and we'll make this tonight!

Kalyn Denny said...

Scott, I really hope you enjoy it!

Sugar Daze said...

Just came in from work and have this going in the pan. I used fresh chicken breasts, followed the recipe to a T and added some ketchup (blasphemy!) into the sauce cause it was a little thick. Wow, does this taste good! Getting ready to serve it. My son is asking for pineapples in the stew which would probably be a great addition. Unfortunately don't have green onions! Thank you from Paris for a quick, tasty dinner idea!

Kalyn Denny said...

Sugar Daze, so glad you like it, and how fun hearing from someone in Paris!

Megan Williams said...

Yum. No, extra yum. I made this exactly as written ( which is rare for me). I too, used pickled jalapeno peppers. This was delicious (spicey). For me, with a big salad, I ate about one sixth of the recipe and it was very filling. DH had seconds though, so the four servings bit is probably accurate. Thank you so much for this great recipe Kaylyn! I will make it again for sure. Love your blog.
Megan

Kalyn Denny said...

Thanks Megan, and so glad you enjoyed it so much!

Stephanie said...

I am a longtime fan of this recipe (and your blog), but had given up legumes several months ago and really missed it. I made it last night with sunbutter instead and it was wonderful. For anyone who doesn't do peanuts, the sunbutter worked fabulously as a substitute!

Kalyn Denny said...

Stephanie, thanks for that; good to know.

lia said...

I made this last week, it was AMAZING!! We ate it with cauliflower rice and since we love spicy I threw in a habanero pepper. This is my new favorite recipe and I can't wait to make this for friends. Thank you!

Marianne K. (flyfriend) said...

Think I will try some chunky almond butter and go for it. Never had African food before, but the flavors are familiar so I think we will love it. Thanks!

Kalyn Denny said...

Marianne, hope you enjoy!

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