African Ground Nut Stew
- 1 onion, diced
- 2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat)
- 1/2 jar natural peanut butter (no sugar or stabilizers added)
- 1 can coconut milk (often in Asian grocery section)
- 2 quart chicken stock, canned or homemade
- 1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute)
- Sambal oelek, to taste (hot chili paste from Asian grocery section)
- Cooked rice, as an accompaniment
- Saute onions until translucent in a large saucepan.
- Add chicken pieces and saute until golden but not necessarily cooked through.
- Add coconut milk and stock and bring to a simmer.
- Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated.
- The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use.
- Add chopped collards/greens and cook until very wilted.
- Season, to taste, with chili paste/sambal oelek and salt.
- Serve over rice or other starch.
- Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands.
- Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth!