West African Chicken Peanut WHAT ?

8 12 2010

STEW!!!

but the best stew EVER! Delicious is an understatement with this stew. This has amazing flavour, low calories, and peanut butter.. next to pumpkin, peanut butter is my one of my favourite things. I had been wrestling with a recipe for peanut chicken in the crock pot. The peanut butter really ups the calories and fat, so I have been holding off and then I came across this ! This is adapted from a recipe book by Tony Rosenfield, called 150 Things to Make with Roast Chicken and 50 Ways to Roast It.

West Africa Peanut Chicken Stew, tweaked by KMD

2 tbsp olive oil-canola oil
1 chopped shallot (~1/4 cup onion works as well)
1 tbsp minced fresh ginger
2 tsp fresh jalapeno (i used two pickled jalapenos, chopped)
1 tsp chili powder
1.5 chicken stock (i upped this from the original recipe because of the PB2)
1/4 cup organic chunky peanut butter
1/4 cup PB2 (dry peanut flour, adds flavour without fat)
2 tbsp tomato paste
1 tbsp cider vinegar
3 cups chopped cooked chicken
3-4 green onions

Chop onion/shallot, jalapeno and fresh ginger
Saute onion, ginger and chopped jalapeno until soft.

Add chili powder and tomato paste and cook off raw flavour ~ 1 minute. Add peanut butter, PB2, chicken stock, cider vinegar and stir until combined. Let it simmer for 10 minutes and add chicken, stirring to coat, but not too much because you dont want the chicken to shred. Top with chopped green onions.

This stew is fantastic right away, but all those flavours meld the next day and become BETTER. Next time you have left over roaster chicken from the grocery store, think about this recipe. It is light on ingredients, and uses a lot of what I kept in the house most of the time.
Nutrition on this is great as well !
For a 1/2 cup serving, it is 190 calories, 10 g of fat, 5g of carbs, 21 grams of protein
If you want to cut the fat down further sub in the peanut butter completely with PB2 peanut flour, and add 1/2 cup more of stock. The fat will drop down to 6.75 grams.

Enjoy this recipe !!

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7 responses

9 12 2010
geokatgirl

We ate it last night and I have it for lunch today. It reminds me of the take out chicken from Green Mango, if anyone every ate there. A lot of the same ingredients probably went into their Thai peanut chicken as in this dish, minus the lemon grass and coconut milk.

11 12 2010
jude!

ooooh green mango peanut chicken with their spicy noodles was like one of the best things i ever ate ever. so yummy. gonna try this!

11 12 2010
kat

You’ll really like this recipe.. So easy and you add just about anything to it.. So if you have some near moir veggie, chuck them in.

3 01 2011
Lindsay

Kat I made this tonight for my family and a couple friends… To die for! Thank you so much for sharing this!

3 01 2011
geokatgirl

We had it this week as well.. When you have leftover chicken, it is the tastiest way to get rid of leftovers !!
Glad it went over well !!

18 02 2011
SOUP – Peanut Week continues ! « Antics of a Museum Girl

[…] love my West African Peanut Stew, and thought about incorporating it into a traditional a southern Peanut soup. I needed to […]

22 09 2013
CrockPot Peanut Stew & Happy Fall | Antics of a Museum Girl

[…] create a peanut chicken recipe to blow out some of this peanut butter. This is a morph recipe of my West African Peanut stew (OMG so yum) and my peanut chicken wings (OMG so […]

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