African Peanut and Ginger Chicken

Name: African Peanut and Ginger Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 3 lbs boneless skinless chicken breasts, cut into bite sized pieces; 3 tablespoons lemon juice; salt; 2 medium onions, chopped; 1 -2 green bell pepper, seeded and diced; 2 teaspoons garlic, minced; 2 tablespoons fresh ginger, minced; 4 teaspoons chili powder; 26 ounces diced tomatoes, canned, slightly drained; 1 1/3 teaspoons dried thyme; 1/2 teaspoon crushed red pepper flakes (or to taste); 1/2 cup natural-style peanut butter; 1 2/3 cups chicken stock or 1 2/3 cups canned broth

Submitted by CareCook

"Add precooked chicken to soup-like mixture and cook on stove for about an hour! Our family really enjoyed - even the kids! I used about 1/3 - 1/2 the amount of chili powder and 1/4 the amount of crushed red pepper."

Download

photo by Leggy Peggy

Ready In:: 2hrs
Ingredients:: 13
Serves:: 8

ingredients

3 lbs boneless skinless chicken breasts, cut into bite sized pieces
3 tablespoons lemon juice
salt
2 medium onions, chopped
1 -2 green bell pepper, seeded and diced
2 teaspoons garlic, minced
2 tablespoons fresh ginger, minced
4 teaspoons chili powder
26 ounces diced tomatoes, canned, slightly drained
1 ¹⁄₃ teaspoons dried thyme
¹⁄₂ teaspoon crushed red pepper flakes (or to taste)
¹⁄₂ cup natural-style peanut butter
1 ²⁄₃ cups chicken stock or 1 2/3 cups canned broth

directions

Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes.
Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
Refrigerate chicken.
Saute onions and peppers until tender in vegetable or peanut oil.
Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes.
Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer.
Add cooked chicken.
Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes).
Remove from heat and cool.
Freeze in bags or pans.
Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.

Questions & Replies

Got a question? Share it with the community!

Reviews

We love this chicken and it brought back wonderful memories. We spent most of 2009 travelling in Africa and enjoyed many dishes like this. Made this as written (following your advice to reduce the chili powder and crushed red pepper). I will be making this regularly -- and probably use chicken thighs as they stay moister. It's wonderful that such simple ingredients can create such a delicious and easy-to-make result. Thanks very much for posting.

Leggy Peggy
Thank you for a great recipe. I made it with chicken thighs and reduced the amount of chili and pepper flakes as you suggested. Instead of draining tomatoes, I reduced the amount of stock. I served it with South African yellow rice with raisins (recipe nr 456514). Delicious.

rpmazur

RECIPE SUBMITTED BY

CareCook

I love to cook healthy food for my family & especially enjoy making large quantity freezer meals for our meal swap! I also enjoy meal planning/cooking when we go on vacations. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

View Full Profile