“loves peanut butter” Accra Groundnut Stew

 

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“loves peanut butter,” Accra Groundnut Stew
Prep Time
25 mins
Cook Time
28 mins
Total Time
53 mins
 
When I first met my husband, he told me that he loved all things peanut. I was teaching about 500 miles away and we could only see each other every three weeks. I would always try to cook something new for him, often something I’d never tasted before. This stew, originally found in “Sunset Magazine,” completely surprised him…. The way to a man’s heart was through this man’s stomach. Pete has been delighted by unusual tastes and combinations for over 40 years now.

This dish is a wintery all-ages crowd pleaser. You can adjust the heat by adding more or hotter chili peppers. The condiments are necessary. This is a hearty dish to which you can add extra chicken easily and which reheats for leftovers beautifully.

Course: Main Course
Servings: 4
Author: Barbara
Ingredients
  • 8 boneless skinless chicken thighs, or your favorite pieces
  • 2 cups chicken broth heated
  • 1 cup water
  • 3 stalks celery chopped
  • 2-3 tbs avocado or olive oil
  • 2 onions chopped
  • 3 tbs all purpose flour
  • 1 cup chunky peanut butter
  • 1 tsp crushed dried red chili peppers
  • 1 large green bell pepper seeded and thinly sliced
  • hot cooked brown rice ¼ cup raw rice per serving
Condiments
  • ½ cup salted peanuts coarsely chopped
  • ½ cup toasted coconut
  • 1 banana thinly sliced
  • 1 jar chutney
Instructions

  1. Place the chicken in a 4-6 quart pot, add the hot broth and celery and simmer for 15 minutes or until the meat is tender when pierced. Lift out the chicken and arrange in a 2-4 quart casserole with lid, reserving the stock.  

  2. Put the oil in a large frying pan. On medium high heat, add onion and sauté until limp. Blend in the flour.  
  3. Skim off the fat from the stock. Add water to the stock. Gradually stir stock into the onion and flour mixture. Blend in the peanut butter and chilis. Cook, stirring until bubbly.
  4. Arrange the pepper slices over the chicken in the casserole and evenly spoon the peanut sauce over the peppers and chicken. Cover the chicken.

  5. Bake at 350 F oven until bubbly and hot, about 45 minutes.

    Serve the chicken over hot rice and pass the condiments in small bowls.