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Senegalese Peanut & Chicken Stew

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Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This West African stew starts with a simple homemade peanut butter, which delivers a deep, subtly sweet richness to the dish. If pressed for time, substitute a commercial natural peanut butter (without stabilizers and sugar) to get the same silky texture and pure peanut flavor.

Ingredients

  • 2 cups shelled, skinned peanuts
  • ¼ cup peanut oil
  • 2 lb.

Method

  1. Heat oven to 350°F. Spread the peanuts on a baking sheet and roast, stirring occasionally, until golden brown, about 10 minutes. Let peanuts cool, then transfer to a food processor and purée into a smooth paste. Set ⅓ cup aside (refrigerate remaining peanut butter

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