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Ethiopian Peanut and Chicken Stew
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- #5474
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 pounds whole chicken, cut into pieces
1/2 whole onion
2 tablespoons tomato paste
1 tablespoon peanut oil or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 teaspoons salt
2 teaspoons grated fresh ginger
1 hot chile, crushed
OR
1 teaspoon cayenne powder
2 cups fresh or frozen okra
1 medium eggplant, peeled and cubed
directions
Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about five minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear.
Remove the partially cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra.
Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 30, 2013
Delicious! Tastes like the food I've had at Ethiopian restaurants. Very good flavor. I will definitely make this again.