Màfe Ginaar (Peanut and Chicken Stew) | Pika Chakula

Màfe Ginaar (Peanut and Chicken Stew)

2013-01-22

Ingredients:

FOR THE PEANUT BUTTER AND CHICKEN:

  • 2 cups shelled, skinned peanuts
  • ¼ cup peanut oil
  • 2 lb. boneless, skinless chicken thighs, cut into 1 ½″ pieces
  • Kosher salt and freshly ground black pepper, to taste

FOR THE SAUCE:

  • 6 cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • ¼ cup tomato paste
  • 1 habanero or Scotch bonnet chile, finely chopped
  • 1 bay leaf
  • 4 cups chicken or vegetable stock
  • 8 oz. small carrots, halved lengthwise
  • 10 okra pods, halved lengthwise
  • 2 medium sweet potatoes or 1 small butternut squash, peeled, halved, seeded, and cut into 1″ pieces
  • 1 small head green cabbage, cut into 8 wedges, core left intact
  • ¼ cup fresh lime juice
  • Cooked white rice for serving
  • Khouthia (hibiscus leaf conserve), for serving (optional)

Method:

Make the peanut butter: Heat oven to 350°. Spread the peanuts on a rimmed baking sheet, and bake, stirring occasionally, until golden brown, about 10 minutes. Let cool, and transfer peanuts to a food processor or mortar and pestle and process until they form a smooth paste. Transfer peanut butter to a sealed plastic container, and store in the refrigerator for up to 2 weeks.

2. Brown the chicken: Heat oil in a 6–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and add to pot; cook, turning once, until browned all over, about 12 minutes. Transfer chicken to a plate, and set aside.

3. Make the sauce: Add garlic and onion to the pot, and cook, stirring, until soft, about 6 minutes. Add tomato paste, and cook, stirring often, until lightly caramelized, about 2 minutes. Add ⅓ cup of the peanut butter, habanero chile, and bay leaf, and cook, stirring, until lightly toasted, about 4 minutes. Add stock, and stir until smooth; add reserved chicken, carrots, okra, sweet potatoes, and cabbage, and bring to a boil. Reduce heat to medium-low, and cook, covered partially and stirring occasionally, until chicken and vegetables are tender, about 25 minutes.

4. Using a slotted spoon, transfer chicken and vegetables to a serving bowl or platter. Continue cooking sauce, stirring often, until reduced by half and thickened, about 12 minutes.

5. To serve, season the sauce with salt and pepper, and pour over chicken and vegetables. Serve over rice and khouthia on the side.

 

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Recipe Comments

  1. posted by supernerd567 on Feb 12, 2013

    The microwave oven we have allows, say, chicken, to be grilled. The chicken is placed on a wire rack over a drip pan on the turntable. There is a high-intensity lamp that the oven uses to brown the chicken while the microwaves cook the chicken from within. So far, I’ve tried it on a full chicken, a set of four boneless, skinless breasts, and chicken thighs with the skin still on. All three times the chicken came out perfectly–better than broiling because broiling in a conventional oven tends to overcrisp the outside while it works through to cook the inside of the meat. Yet, I wonder if the microwave spends more energy? Another plus is that cooking with the microwave produces less combustion with the chicken grease–those pops that catch on fire close to the oven filament and the sheer burning of the chicken juices. The microwave seems, generally cleaner. If you have tried both, is grilling in a microwave as clear a choice over broiling in an oven as it seems to be?

  2. posted by Lucas H on Feb 12, 2013

    I’ve actually never cooked with chicken thighs before. I’m not a big fan of dark meat, I always buy chicken breasts. But I want to try something different.
    What’s a good recipe?

  3. posted by Hayden on Feb 12, 2013

    They’re not my favorite, but I have a package in my freezer that I’d better use. I generally prefer chicken breasts. Shall I use them in a stew (I originaly bought them for gumbo) or just marinate them? I need yummy ideas, please. No need to give an exact recipe – unless you want to – as long as I have a general idea of how to prepare the dish(es) you choose to share.

  4. posted by Gabriel Kenney on Feb 17, 2013

    They’re not my favorite, but I have a package in my freezer that I’d better use. I generally prefer chicken breasts. Shall I use them in a stew (I originaly bought them for gumbo) or just marinate them? I need yummy ideas, please. No need to give an exact recipe – unless you want to – as long as I have a general idea of how to prepare the dish(es) you choose to share.

  5. posted by kewlflame14 on Mar 16, 2013

    My local grocery store is having a special sale, and they have this skinless boneless chicken thighs for $1.05/pound, is this a really good bargain? How much does skinless boneless chicken thighs cost usually? and how much does it cost per pound in your area?

  6. posted by Beavis on Mar 17, 2013

    My mom decided at the last minute she wanted to me make a dish with boneless skinless chicken thighs. i want to make something spinach and cheese like a stuffed chicken dish.

  7. posted by ouch on Mar 18, 2013

    I have boneless skinless chicken thighs, butternut squash, acorn squash, zucchini, yellow squash, mushrooms, red and yellow onions, potatos and cherry tomatos. I’ve got the regualar pantry stuff too, rice, polenta, pasta etc and a very well stocked spice cabinet. Just no inspiration tonight.

  8. posted by Mc L on Mar 22, 2013

    i want to cook chicken thighs in my slow cooker…anyone know an easy recipe?
    I understand i can just pop some dumblins in for the last 25mins also?
    How long do i cook chicken etc for…any clues

  9. posted by Ev dog on Mar 25, 2013

    I have boneless skinless chicken thighs. Any good recipe ideas?

  10. posted by crzyinluv on Mar 25, 2013

    I am making boneless and skinless chicken thighs in a balsalmic vinegrette marinade
    then brown rice
    then I am making cauliflower au gratin with cheese sauce in the can then topped with italian bread crumbs
    all that’s doing is flavoring it. I do that already

  11. posted by stephen on May 4, 2013

    n hw do u cook tilapia without deep frying it??????please help

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