Thursday 24 June 2010

Day 13: West African Chicken Stew

Day 13
England 1 Slovenia 0
USA 1 Algeria 0
Germany 1 Ghana 0
Australia 2 Serbia 1

Since I started this World Cup Kitchen idea I have wanted to try and cook something authentic from Africa….I had penciled in either an Ivory Coast or Ghana game for this recipe. From my reading and understanding of it, it sounds very authentic but also open for improvisation in its ingredients and will work well in a Western Kitchen as all of the main ingredients are readily available.

While cooking it you can see many similar cooking techniques that you would also use when cooking a curry, if I was to cook it again I think I would spice it up a bit more by adding a fresh chilli at the same time as the garlic but it is also very good as is.   

Ingredients (serves 4)
1kg Chicken breast (thighs could also be used)
2 cloves of garlic
2 onions
4 medium sized potatoes
200g unsalted natural style peanut butter
500 ml chicken stock
1 can chick peas (garbanzo beans)
Olive oil
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp black pepper
1 tsp crushed red chilli flakes
1 tsp salt
1 tsp black pepper
2 carrots

Cooking utensils
Chopping board
Sharp knife
Potato peeler
Thick bottomed sauce pan

- Cut Chicken into large chunks
- Chop onions, garlic and carrots
- Peel potatoes and dice into even sized pieces
- Strain chick peas and soak in water until required

- In a thick bottomed saucepan on a medium–high heat brown your chicken pieces, when finished remove from pan and set aside.
- Place saucepan back on heat and reduce heat to medium-low, in some olive oil add your onion, potatoes, carrots and garlic and sauté for 2-3 minutes.
- Place your chicken back in the saucepan and now you want to add all your spices and mix together for 2 minutes
- Add your chicken stock and cook for 15 minutes with lid closed, stirring occasionally
- Remove saucepan lid and stir in your peanut butter and drained chick peas. Make sure when adding the peanut butter that it is completely blended in.
- Replace lid and simmer for 10 more minutes or until  chicken is cooked through and potatoes are tender
 - Serve with White rice and chopped coriander for garnish


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