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This chicken peanut stew is an adaptation of a tasty dish that was often prepared for celebrations in the village where I lived years ago in the Republic of Congo. Extended families would sit around a table with a large cooking pot in the center filled with the steaming stew. As we ate together, I listened to traditional stories of their past.
And now, when we make this thrifty and tasty stew in our home, my family shares stories of their own.
Share this recipe and your stories with family and friends as you celebrate Kwanzaa this week and other special events in the coming new year.
CHICKEN PEANUT STEW
Makes 6 to 8 servings.
3- to 3 1/2-pound fryer chicken, cut up
1/2 cup flour
2 tablespoons peanut oil
1 can (14 ounces) stewed tomatoes, drained
1 large sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup canned chopped chiles, mild or hot (optional)
1 teaspoon salt
2 cups chicken broth, canned or fresh
1/2 cup chopped unsalted peanuts
3 hard-boiled eggs (optional)
Chopped parsley for garnish
To prepare oven: Preheat oven to 350 degrees.
To brown chicken: Let a child measure and pour flour into clean plastic or paper bag. Shake chicken in flour. Heat oil in large frying pan. Have an adult place flour-coated chicken pieces in hot oil. Cook for several minutes or until chicken is brown on all sides. (Note: Chicken doesn't need to be cooked through at this stage.)
To bake stew:
To serve: Slice peeled hard-boiled eggs in half. Arrange eggs around edge of steaming stew. Sprinkle with fresh parsley. Place in middle of table. Serve with bowl of rice.
Parenting tip: Some people like chiles hot, some mild, and many kids prefer to skip them altogether. If your kids would rather not have chilies, leave them out.
