Chicken Stew with Peanut Butter

Name: Chicken Stew with Peanut Butter
Yield: Makes 9 cups (2.25 l) with chicken on the bone, 8 cups (2 l) with chicken off the bone; 4 to 6 main-course servings
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled, halved lengthwise, and each half cut across into 4 pieces; ¾ pound (360 g) spinach, stemmed, washed well, and cut across into narrow strips; 2 tablespoons fresh lemon juice, or to taste; Hot red pepper sauce, to taste; 1 small onion, coarsely chopped; 2 tablespoons peanut oil; 2½ teaspoons kosher salt; One 3- pound (1.4- kg) chicken, cut into 8 serving pieces (back, neck, and wing tips reserved for stock); ⅔ cup (180 ml) crunchy Peanut Butter or store-bought; Freshly ground black pepper, to taste; 3 cups (750 ml) Basic Chicken Stock or commercial chicken broth; 3 medium cloves garlic, smashed, peeled, and finely chopped; 1 medium dried hot red pepper or ¼ teaspoon hot red pepper flakes

Preparation info

Makes 9 cups 2.25 l ) with chicken on the bone, 8 cups 2 l ) with chicken off the bone;
4 to 6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Peanuts were one of the great gifts of African Americans to the cooking of the United States, along with okra and talent.

In Africa, pounded peanuts are made into this dish. Peanut butter makes a quick and convenient substitute. Yams are used in Africa, but I use sweet potato for its color, rapid cooking, and flavor. I doubt that a separate chicken stock was used, and the dish can be made without it; but I prefer the added richness of the stock. The dish is very rich in any case. If

Ingredients

Asia
Americas
China
United States
Main course
Stew
Gluten-free

Ingredients

Method