Groundnut Stew (aka Peanut Butter Chicken) (pepper, onions, potatoes, best)

[DawnMTL]

Groundnut Stew (aka Peanut Butter Chicken)

My husband saw this recipe in a newspaper and was dying for it. I’m not a great fan of peanut butter so I wasn’t dying for it. I made it for him. Go figure – now I love peanut butter.

What you’ll need:
2 tbsp. corn, canola, or other neutral oil
2 lbs. chicken legs (don’t try this with breasts or thighs – it won’t work well – but I do take the skin off the legs)
2 medium onions, peeled and chopped (I use three onions)
1 tsp. salt, plus more to taste
1/3 tsp. ground pepper, plus more to taste
4 cups chicken stock
1/4 cup peanut butter (I use more! – go by your own taste)
1 tsp. red pepper flakes (I use a bit more; I like it spicy)

What to do:

Heat the oil in a large casserole over medium-high heat. I used to use a high pot, then I switched to a Dutch oven – the high pot works best for some reason.

Add the chicken legs and brown on all sides, about 10 minutes. Work in batches if necessary (it is); do not overcrowd.

Remove the chicken and pour out all but 2 tbsp. of fat. (I don’t remove any of the fat – there doesn’t seem to be much; maybe because I take the skin off the chicken legs).

Add the onions and cook, stirring occasionally, until browned and softened, about 5 minutes.

Return the chicken to the pan and season with salt and pepper.

Add the chicken stock and bring to a boil, then lower the heat and simmer uncovered until the chicken falls off the bone, about 1 hour.

Stir in the peanut butter and red pepper flakes until there are no chunks of peanut butter left.

Add more salt and pepper to taste, if you wish.

Note: If the sauce is too thin for your liking, thicken it up with some cornstarch.

Serve over mashed potatoes or rice. I serve this over brown rice, along with some steamed broccoli. Delish!