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African Clay Cooked Spicy Chicken Peanut Stew

March 16, 2017

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
  • 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:

  1. Warm the broth and mix it with the peanut butter until it's dissolved
  2. Add everything into the clay pot (except rice and garnishes), stirring until incorporated
  3. Close, seal and cook on “stew” setting for 45 minutes
  4. Serve over rice or other grain, with lime wedges and cilantro

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