Best African Peanut Butter Chicken With Corn Bread Recipes

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

AFRICAN STYLE GRILLED PEANUT BUTTER CHICKEN

African Style Grilled Peanut Butter Chicken image

Make and share this African Style Grilled Peanut Butter Chicken recipe from Food.com.

Provided by BakinBaby

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 chicken (cut in serving pieces)
1/2 cup peanut butter
1/4 cup water (hot)
1 tablespoon mayonnaise
2 tablespoons lime juice
2 tablespoons sherry wine
1 tablespoon soy sauce
2 garlic cloves
1 tablespoon curry powder
1/2 teaspoon red pepper (dried-crushed)
1/4 cup cilantro (chopped fine)
salt & freshly ground black pepper

Steps:

Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
Reserve 1/2 cup of marinade mixture for basting while grilling.
Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
Serve with rice or potatoes.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

West African Peanut Soup With Chicken image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Categories dinner, one pot, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams

AFRICAN PEANUT BUTTER CHICKEN

African Peanut Butter Chicken image

I found by experience that substituting orange or yellow pepper for the red just does NOT work. However, you can use orzo pasta instead of the rice and it works great. I have also skipped the chicken and just done it as a vegetarian dish and it was really good.

Provided by Jennifer Heneghan

Categories Chicken

Time 55m

Number Of Ingredients 11

Ingredients

6-8 boneless, skinless, chicken breasts
1 Tbsp vegetable oil
2 tsp salt
1 tsp curry powder
1 large onion, sliced thinly
1 large red pepper, sliced thinly
1 c salsa (I use medium, but do it to your preference)
1 large tomato, sliced thinly
1 1/2 c rice, uncooked
1/4 c peanut butter, crunchy
1/4 c warm water

Steps:

1. Using a 12" nonstick skillet over medium-high heat, cook chicken in batches in vegetable oil about 5 minutes (turning once) until golden. Remove and set aside
2. Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute while stirring
3. Add salsa and tomato, cover and simmer 5 minutes
4. Place chicken on top of vegetables, cover and simmer on medium-low heat for about 25 minutes (until chicken is cooked through). While this is cooking, prepare rice according to package directions.
5. Plate rice, put chicken on top, cover to keep warm
6. Whisk the peanut butter with water and stir into the vegetable mixture. Heat to boiling and then pour over chicken and rice.

AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)

African-Style Braised Chicken in Peanut Sauce (Crock Pot) image

From "Delicious and Dependable Slow Cooker Recipes" by Judith Finlayson. Serve with white rice. Recipe calls for hot peppers and peanuts. I made it with 1 tsp. cayenne pepper instead of red chili pepper. By the way, I like the way it tastes cold the next day too!

Provided by Oolala

Categories Curries

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
3 lbs chicken pieces (skin on breasts, skinless legs and thighs)
2 onions, finely chopped
4 garlic cloves, minced
1/2 red chili peppers, minced or 1/2 green chili pepper
2 teaspoons curry powder
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon black peppercorns, cracked
1/2 cup condensed chicken broth, undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tablespoons sherry wine or 2 tablespoons lemon juice
1 red bell pepper, finely chopped

Steps:

In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
Serve over hot white rice.

AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD

AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD image

Categories Soup/Stew Chicken Simmer

Yield 6

Number Of Ingredients 29

Ingredients

5 lbs assorted chicken pieces (I use skinless bone in thighs and drumsticks)
1/4 cup sliced garlic cloves
2 chopped onions
2 tbsp. oil
2 Tbsp. dried basil
2 pkgs. peanut satay mix(powder)
1 Tbsp. seasoning salt(I use Johnny's)
2 large cans chopped tomatoes
1/4 cup red wine(optional)
1/2 cup brown sugar
1 small can tomato paste
1Tbsp.(or more to taste) hot sauce
also here is the corn bread that is served with....
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Skillet Corn Bread
1 1/2 cups Bob's Red Mill medium grind cornmeal
1/2 cup white sugar
1 cup creamed corn
1 1/2 cups buttermilk
2 eggs
1 1/2 tsp. salt
1 tsp.baking soda
5 tsp. baking powder
2 cups flour(I use fresh stone ground but white or regular whole wheat is fine!)
Mix wet ingredients
Mix dry
Blend together gently
oven 400 - grease a 10-12" cast iron skillet in hot over for 5 minutes, carefully remove from oven and quickly pour in batter(I sprinkle some cornmeal over top before baking) and put in oven. Bake 25-35 mins. depending on your oven.( test with toothpick.)

Steps:

Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar. Stir well, cover and let simmer on medium for 5 minutes. Add tomatoes,paste, and peanut butter. Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking. Serve on rice (I use wild brown rice blend but jasmine is great too!) Serve WITH skillet corn bread