Tuesday, December 27, 2011


2nd Kwanzaa Principle: Kujichagulia or Self–Determination

Easy West African Peanut Stew
(serves six to eight)

1 tablespoon olive oil
8 boneless chicken thighs, cut into quarters
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 to 3 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground coriander seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 cup chicken broth
3/4 cup unsalted peanut butter
Garnish: chopped peanuts and parsley

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides. Remove chicken from pan. Reduce heat to medium low and add garlic and onion. Saute for 2 to 3 minutes. Add coriander, red pepper flakes, and cumin.
Be careful not to let the garlic brown.
Mix in broth, chicken, and accumulated juices. Cover skillet and simmer, stirring occasionally for about 30 minutes.
Remove lid and stir in peanut butter, making sure it is blended well. Replace lid and cook until chicken is thoroughly done, about 15 more minutes should do it.
Remove from heat and garnish with chopped peanuts and parsley.

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