Low-Carb West African Chicken and Peanut Stew
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
2 T olive oil
1/4 cup finely diced red onion
1 T finely minced ginger root
2 tsp. finely minced jalapeno
salt to taste
1 tsp. chile powder
1 cup chicken stock
1/2 cup chunky natural peanut butter
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken
fresh ground black pepper to taste
2 green onions, thinly sliced
Directions
Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more. Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.