From a1hotfood@HOT.rr.com Thu Oct 16 16:06:26 2003 Date: Wed, 15 Oct 2003 16:25:43 +0000 (UTC) From: A1 WBarfieldsr Newsgroups: rec.food.recipes Subject: Chicken And Groundnut Stew Followup-To: rec.food.cooking, rec.food.recipes Chicken And Groundnut Stew "Kwanzaa, An African-American Celebration Of Culture And Cooking" - Eric V. Copage Cook's Notes: Peanut butter stews abound all over the African continent. Their spiciness ranges from five-alarm to a warm glow, and this one falls in between. 2 tablespoons olive oil 9 chicken thighs (about 3 pounds) 2 medium onions 2 garlic cloves, minced 1 teaspoon curry powder 1/2 teaspoon dried thyme 2 bay leaves 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 3 cups chicken broth, homemade or canned 2 (9-ounce) cans tomato sauce 3/4 cup unsalted sugarless peanut butter Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Add the garlic, curry powder, thyme, bay leaves, salt, and cayenne. Stir for 1 minute; stir in the chicken broth and tomato sauce. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately. -- William Barfieldsr -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/