Ethiopian Stew with Chicken and Peanuts
by Editorial Staff
Delicious Ethiopian food – aromatic stew with chicken, sweet potatoes, and peanuts!
Cook: 50 mins
Servings: 4
Ingredients
- Chicken fillet – 400 g
- Sweet potatoes (sweet potato) – 350 g
- Onions – 120 g
- Garlic – 2 cloves
- Fresh ginger – 3-4 cm
- Chili pepper – 1 pc.
- Peanut butter – 1 tbsp
- Tomato puree – 2 tbsp
- Peanuts – 50 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2 tbsp
- Water (or broth) – 250-300 ml
Directions
- Cut the chicken fillet into large cubes.
- Heat 1 tablespoon in a skillet. l. vegetable oil. Put the chicken in a pan and fry it over high heat for 5-7 minutes, stirring occasionally.
- Transfer the fried chicken fillet to a cauldron or a heavy-bottomed saucepan. Add tomato puree to the meat.
- Add the peanut butter as well. (You can substitute peanut butter or blended peanuts for peanut butter.)
- Peel the onion and cut it into small cubes. Chop the garlic, ginger, and chili with a knife.
- Heat 1 tablespoon in a skillet. l. vegetable oil and fry the vegetables for 4-5 minutes, stirring occasionally, until the onions are transparent.
- Transfer the fried vegetables to the cauldron.
- Peel the sweet potatoes and cut them into large cubes.
- Transfer the sliced sweet potatoes to the cauldron with the meat and other vegetables.
- Pour in water or broth, the liquid should cover the vegetables and meat. Season with salt and black pepper to taste. Bring the liquid to a boil, reduce the heat to low, cover the cauldron and simmer the stew for 20-25 minutes, until the meat and potatoes are fully cooked and the sauce thickens.
- Serve Ethiopian Peanut Stew with boiled rice, sprinkle with toasted peanuts before serving.
Enjoy your meal!
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