Ghanaian Groundnut Chicken Stew
A sweet, savoury, rich and flavourful stew from Ghana, featuring peanut butter, sweet red capsicums and spices. Ghanaian Groundnut Chicken Stew is delightful!
Ingredients (Serves 4-6)
- 2 tablespoons olive oil
8 chicken thigh cutlets or drumsticks, skinless
- 2 medium brown onions, finely chopped
- 1 tbsp ginger, minced
- 3 red capsicums, grilled – stove top or in the grill until black, then skinned and thickly sliced
- 3 tbsp Latasha’s Kitchen Malaysian Satay Concentrate Paste
- 2 red chillies, minced
- 150 g Pic’s brand crunchy peanut butter
- ½ cup tomato purée
- 600 ml chicken stock, homemade or store bought
- 125 g roasted whole peanuts, lightly salted
- Generous handful of coriander leaves, roughly chopped
- Salt and black pepper to taste
- Heat oil in a large stew pot. Fry the chicken pieces over a medium-high heat for 8–10 minutes, turning half way through, until the pieces are golden brown on each side. Don’t overcrowd the chicken in a small vessel as this will make the chicken steam and release its juices instead of browning it to a nice colour. If your stew pot isn’t large enough, it’s best to cook the chicken in batches of 2 or 3 pieces at a time. Set the browned chicken aside.
- Fry onions and ginger in the same pan over a low-medium heat, adding more oil if required. After 10 minutes, add Latasha’s Kitchen Malaysian Satay Concentrate Paste and the red chillies. Add a few tablespoons of water and cook for another 10 minutes.
- Then add the peanut butter and tomato purée and combine well. Pour in the chicken stock and return the chicken pieces to the pan.
- Put a lid on the pan, turn down the heat and leave to simmer for 25–30 minutes, stirring often. Taste the sauce as you go to check the level of spice.
- Remove the lid, add the sliced grilled capsicums and reduce for 5 minutes before adjusting the seasonings for salt and black pepper. This stew should be peppery and spicy.
- Serve with plenty of steamed rice, a topping of whole peanuts with a generous amount of coriander or parsley, whichever you prefer.