Email to Adam      

Recipe Categories: ExoticRecipes's HOME PAGEAPPETIZERS Asian BEVERAGES BREAKFAST CASSEROLES DESSERTS ETHNIC FISHandSEAFOOD I-WANT-TO-TRY Jewish MAINCOURSES MARINADES MEATS PASTA POULTRY PRESSURECOOKER RICE SANDWICHES SAUCES SEAFOOD SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

African Braised Chicken & Vegetables




Source of Recipe


Epicurious (modified)


Recipe Introduction


The chick peas in this recipe replace sweet potatoes and turnips in the original recipe. Also, liberally add more cayenne to taste at the very end.The original recipe came with the following note: Cooks' note: Chicken can be braised in sauce (without vegetables) 1 day ahead. Cool, uncovered, then chill, covered. Reheat chicken in sauce, then transfer chicken to serving dish before proceeding.

I should add that I brought this to work, where an African colleague commented that she had never seen or heard of it.


List of Ingredients




1-1/2 cups unsalted roasted peanuts (1/2 lb) or 1 cup "all natural" creamy peanut butter
3 cups chicken broth
4-1/2 to 5 1/2 lb boneless chicken thighs
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, finely chopped
1 (14- to 16-oz) can diced tomatoes including juice
2 teaspoons cayenne
2 teaspoons salt (more to taste)
2 cans chick peas, drained
1 lb spinach, coarse stems discarded

Recipe



Preheat oven to 325 degrees F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 1/2 cups water.

Brown chicken, then cut into 1-inch pieces and transfer to a bowl. Pour off all but about 2 tablespoons fat from pot, then add onion and bell pepper and saute, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic and saute, stirring, 1 minute.

Stir in peanut butter mixture, remaining 1 1/2 cups water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer. Cover pot with lid, then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken with tongs to a large (4-quart) serving dish and keep warm, covered.

Stir chick peas into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 minutes. Transfer cooked vegetables with a slotted spoon to serving dish.

Simmer sauce, uncovered, stirring, until reduced to about 4 cups, about 5 minutes. Remove from heat and stir in spinach, then let stand, partially covered, until spinach is wilted, 2 to 3 minutes. Season with salt if necessary, add more cayenne to taste, then spoon over chicken.

Serves: A lot (easily 6)