Ghanaian Chicken and Peanut Stew (Nkatenkwan)

Ingredients

• about 680 g Chicken Thighs
• 1 cup Ground Peanuts
• about 170 g Tomato Paste
• 1 medium Onion
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 small Scotch Bonnet Pepper
• 4 cups Chicken Broth
• 2 tbsp Palm Oil
• 2 leaves Bay Leaves
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender or food processor, combine the onion, ginger, garlic, and Scotch bonnet pepper. Blend into a smooth paste.
2. 2Heat palm oil in a large pot over medium heat. Add the blended paste and tomato paste. Sauté for 5-7 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.
3. 3Add the chicken thighs to the pot and brown on all sides. Season with salt and pepper.
4. 4Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
5. 5Stir in the ground peanuts. Simmer for another 15 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
6. 6Remove the bay leaves before serving. Serve hot over cooked rice.

Related Guides