Have you been invited to an “ethnic” pot luck and don't know what to make?
- Are you tired of your old stand-by exotic dishes, like rice and stir fry?
- Have you thought about combining peanut butter into a main dish lately?
African and Southeast Asian cuisines like to mix it up a bit with spices, herbs and sauces that we don't seem to even think of when we're cooking dinner.
I love when a dish has a totally unexpected twist that is delicious and even recognizable.
That's how I felt with this African Spicy Chicken Stew.
Trust me, you won't regret trying this amazing new dish.
Ingredients for African Clay Cooked Spicy Chicken Peanut Stew:
- 2 lb chicken legs and thighs (get organic to avoid arsenic)
- 2 c broth (make your own!)
- 3 sweet potatoes, cubed
- 1 c peanut butter
- 2 red onions, sliced
- 3 T ginger, grated or finely chopped
- 2 red bell peppers, sliced
- 2 tomatoes, chopped
- 1 t cayenne pepper for spice (to taste)
- 3 t ground coriander seed
- 3 t ground cumin
- 2 bay leaves
- cooked rice or quinoa (optional)
- garnishes:
- chopped cilantro
- lime wedges
Directions for African Clay Cooked Spicy Chicken Peanut Stew:
- Warm the broth and mix it with the peanut butter until it's dissolved
- Add everything into the clay pot (except rice and garnishes), stirring until incorporated
- Close, seal and cook on “stew” setting for 45 minutes
- Serve over rice or other grain, with lime wedges and cilantro
