Tasty Chicken and Peanut Stew.

This is one of my favorite chicken recipes. It comes a close second after my chicken in lemon and garlic that I have already posted here on the blog. Check it out too.

I love cooking this chicken in peanut butter for my loved ones. It is hearty, delicious and easy to make.

Let’s get started right away:-

Our ingredients are 1 kg of skinned chicken cut into pieces, one large chopped onion, 1 large chopped tomato, some tomato paste, 1 tbsp ginger garlic and turmeric paste, Freshly ground black pepper and salt, 2 tbsp smooth peanut butter, 2 cups water, a small pinch of sugar. 1tbsp of cooking oil.

Method:-

Clean and chop your chicken into pieces. Sprinkle salt and some freshly ground black pepper on it and mix well.
Add the peanut butter to a bowl and add one cup of water and mix well till the butter is dissolved. Set aside.

Heat your wide heavy based sauce pan and add the cooking oil. Once hot, add the chicken pieces and sear till brown but don’t let it cook yet. Once brown set aside.

Add your onion to the same pot and cook till soft. Add the ginger garlic and turmeric mixture and let cook for a while.

Next add the tomatoes and paste. Let cook down into a paste / sauce. Once the tomatoes are soft and cooked through, add the chicken pieces. Mix well.

Add the peanut butter you had dissolved with the remaining water. Mix, lower heat. Cover the pan and let simmer on low heat for 25-30 minutes until chicken is cooked though. Boneless chicken will obviously take a shorter time to cook.

The sauce will thicken so keep an eye on it so it doesn’t burn. If it’s too thick you can add some water as it simmers.

Once ready check seasoning then serve. It goes well with rice and vegetables.

Very flavorful.

I usually determine how much seasoning to use depending on the peanut butter, so it is important to use a good quality. If it’s too salty or sugary it will affect the taste of the sauce, that’s why I prefer checking the seasoning at the end.

Rice, chicken peanut stew and steamed vegetables.

Try it and enjoy!

Meatless Monday: Chapati Madondo.

This is a vegetarian dish that is very popular in East Africa. It is basically chapati and beans stewed in different ways. ‘Madondo’ is Kenyan slang for beans. Here in Uganda, a lot of people use ghee to prepare their beans. In Kenya, we like adding coconut milk or cream. Others like beans in a curry, or just an ordinary stew with added vegetables such as carrot, courgettes, capsicum and coriander.

It is cheap, tasty, healthy and filling, which makes it a favorite meal to make at home and a great lunch option at the food kiosks for the working class folks too.

I like beans as they are an inexpensive way to get in your protein, fibre, iron and anitoxidants just to name a few. They are versatile, you can cook them in so many ways and flavour as per your preference. My daughter loves baked beans in tomato sauce, I like them in a curry and my son likes them as a stew with chapati. This time round I added some peanut butter and I loved the added creaminess and nutty flavours.

Tip: If you find beans too gassy for you, try adding a small but whole piece of ginger the next time you boil them. Discard the ginger once you have boiled them. The ginger removes that gassy effect and also adds a lovely flavour to the beans.

Let’s get started shall we?

Ingredients: Already boiled beans, Chopped green capsicum, courgette, chopped onion, and chopped tomatoes as well as ginger garlic paste. Spices used were turmeric, paprika, curry powder and coriander powder.
Heat your sauce pan and add a tablespoon of vegetable oil. I added some cumin seeds then onion. Once onion is softened, add the ginger garlic paste and coriander stalks, I threw in some leftover celery too.
Add your spices and mix well. Please let the spices cook so they can release their lovely flavours. You can always add a splash of water so they do not burn. Once the spices are done, add the tomatoes, lower heat and cover. Let the tomatoes cook down till oil leaves the sides of the saucepan.
Add your already boiled beans and mix them well. Also check on the salt at this point. Cover and let them cook on low for a while.

For the peanut sauce, mix 2 tablespoons of smooth peanut butter with a cup of water till it’s dissolved and add to the beans…

Mix well and cover. Let it simmer on low for about 20 minutes.

…Please keep the heat low as the sauce will thicken as it cooks and you don’t want it to burn.

Our beans in peanut sauce are ready! Look at how creamy and luscious it is. You can garnish this with dhania leaves and for extra decadence some fresh cream.

This dish is not complete without chapati as an accompaniment. I made these specific chapati even healthier by mixing in some pureed pumpkin leaves in the dough. They give a lovely tinge to the colour as well as added nutrients.

Yummy!

This was a different way to make the beans. I liked the outcome and the kids did too so I will definitely try it again.