Groundnut Stew

This spicy and delicious chicken stew is a wonderful way to warm your belly during the cold winter months. For you vegetarians, omit the chicken and add the vegis that please you most, I recommend potatoes, carrots, sweet potatoes & celery. I have enjoyed many variations over the years, mostly of Sierra Leonean origin, but at home this has become my interpretation, hope you enjoy it!

Groundnut Stew

1 whole chicken (cut into 8-12 pieces & skin removed)
4 tomatoes (2 sliced thinly & 2 set aside to process)
2 bell peppers (1 sliced thinly & 1 set aside to process)
4 onions (2 sliced thinly & 2 set aside to process)
2-4 habanero peppers (depending on your spice desires! I use 4)
6 carrots cut into 1" chunks
6 potatoes cut into bite sized chunks
1 small can tomato paste
1 1/2 c smooth natural peanut butter
1/2 c peanut, canola or olive oil
1/4 c dried thyme
1/4 c soy sauce
2 t salt (more to taste upon completion)
2 t white pepper
2 t garlic powder
1 T season salt
2 c water (more to reach desired consistency as needed)

Marinate chicken 24hrs in advance if possible in the 1/4 c soy sauce, 1 t garlic powder, 1 t white pepper & 1 T season salt. Fry chicken on med-high in the 1/2 c oil until very brown, drain and set aside. Cover bottom of a large stew pot with oil remaining from the fried chicken and set to med-high, once oil is heated add sliced onions and sliced bell peppers and allow to brown, add sliced tomatoes, and remaining seasoning. In a blender or food processor, process, remaining onions, bell peppers, tomatoes and 2 habanero peppers, add to pot, cover and allow to simmer on med. Process peanut butter, tomato paste and water and add to pot along with carrots, potatoes and the 2 remaining whole habanero peppers, cover and simmer on low-med for 15 minutes, stirring occasionally. Add chicken and more salt, thyme and water as desired. Simmer for another 15 minutes.

Serve over rice accompanied with homemade ginger beer or whatever pleases you!