Lynn Dugan - MyPlate2Yours
This week's food destination is AFRICA! Savory Chicken Stew with Peanut Sauce is truly easy to make and will have the people around your table licking their bowls clean. I promise!
Traditionally, this dish is served with fufu, a sticky mashed root vegetable (cassava or potato). Fufu is typically eaten by tearing off bite-sized chunk, rolling into a ball, and dipping into a main dish meal. I've included that recipe here, too. You can also serve Savory Chicken Stew over steamed rice, if preferred. Enjoy!
Savory Chicken Stew with Peanut Sauce (serves 4)
1-1.5 pounds boneless, skinless chicken breasts
2 tablespoons oil
3/4c chopped onion
1 large tomato, diced
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon paprika
1 bay leaf
2 cups chicken stock
1/3 cup creamy peanut butter
1. In a Dutch oven or heavy saucepan, heat oil. Brown chicken for 3 minutes per side.
2. Add onions, tomato, paste, seasonings and stock. Cover and simmer for 45 minutes until chicken is tender.
3. Remove chicken to a plate. Wisk in peanut butter into pan stock to make a smooth sauce.
4. Return chicken to pan, simmer until desired tenderness.
5. Serve over Fufu.
West African Fufu (serves 4)
1 yam (1#)
2 baking potatoes (1#)
Salt
1. Fill a large saucepan with water and bring to a boil.
2. Peel potatoes and cut into 1-inch pieces. Place in boiling water.
3. Cook for 15-20 minutes until potatoes are tender. Drain.
4. Place cooked potatoes in mixing bowl. Using a stand mixer, mash potatoes and turn up speed to beat until completely smooth and sticky.
5. Season with salt, as desired.
These recipes were adapted from McWilliams M, Heller H. Food Around the World: A Cultural Perspective