Editorial sample recipeGhanaianintermediateHalalGluten-FreeDairy-Free

Ghanaian Groundnut Chicken Stew

Name: Ghanaian Groundnut Chicken Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 1.5 lb Boneless skinless chicken thighs, cut into 2-inch pieces; 0.5 cup Smooth natural peanut butter, unsweetened; 1 large Red onion, diced; 1 tbsp Fresh ginger, finely minced; 3 clove Garlic, minced; 2 tbsp Tomato paste; 2 cup Chicken stock, halal-certified; 1 small Habanero pepper, left whole, pierced with a knife; 2 tbsp Vegetable oil

A rich, nutty West African chicken stew simmered in a savory peanut and tomato sauce infused with ginger and chili heat.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Sauce Emulsification

Diluting thick seed or nut pastes with warm broth before adding to hot cookware prevents seizing and ensures a silky texture.

Instructions

Step 1: Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat and brown chicken thigh pieces for 5 minutes; transfer to a plate.
Step 2: Add diced red onion, ginger, and garlic to the remaining oil in the pot and cook over medium heat for 4 minutes until translucent.

Step 3: Stir in the tomato paste and cook for 2 minutes until fragrant and deepened in color.

Step 4: Whisk the peanut butter into 1/2 cup of warm chicken stock until smooth, then pour it into the pot along with the remaining stock.

Step 5: Return the browned chicken to the pot and drop in the whole pierced habanero pepper.

Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the chicken is tender and red oil separates at the surface before serving.

Cooking tips

Leaving the chili whole infuses warmth and perfume into the stew without making the dish overwhelmingly spicy.
Whisking peanut butter with warm liquid first prevents clumping when added to the stew.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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