African Chicken Groundnut Stew is that saucy tempting ethnic dish with rich spiced gravy that really satisfies, hearty and delicious! The original recipe for Groundnut Stew uses peanut butter, which is delicious and great if you'd like to use it for a non-Paleo version of this recipe: like Gluten-free, Keto, GAPS or other real food diets. For Paleo and VAD, the recipe uses almond butter. It's wonderful both ways.
large deep skillet or wide stock pot, wok etc., with lid
Ingredients
2 to 3lbschicken thighsboneless, skinless (based on how much meat you want in the stew and how many you're serving; my family likes lots of chicken in this stew)
4 to 5zucchinioptionally peeled, cut in half and sliced (peeled for VAD)
2bunchesgreens of green onionsdiced or for non-Keto, 2 large or 3 smaller yellow onions, diced (omit for VAD)
1/2head ofceleryabout 7 celery stalks, chopped
1small headcauliflowerchopped small (omit for VAD)
1/4 (-1/8)teaspoonwhite pepperdepending on how spicy you want it, or 1/16 teaspoon cayenne pepper (omit for VAD)
1/32teaspoonstevia powder (or to taste)for Keto; For Paleo and VAD: 1 to 2 Tablespoons coconut sugar, maple syrup or honey
Instructions
Heat fat in large, deep skillet over medium-high heat. Add onion, celery, ribs of greens and 1 teaspoon sea salt. Sauté 8 to 10 minutes. Add all spices, including stevia or other sweetener for non-Keto, and cook 2 additional minutes.
Add broth and stir to scrape up any spices from the bottom of the pan. Lay chicken thighs evenly over surface of vegetables and broth. Sprinkle with remaining 1 teaspoon sea salt. Cover, turn heat to medium-low (or temp to best keep a slow simmer), and cook 20 minutes. Uncover, turn over thighs; and cook an additional 5 minutes.
Using tongs, transfer chicken to large bowl or plate to partially cool. Add peanut or almond butter to broth, stirring 1 to 2 minutes. It will not look creamy and fully mixed in yet. Add zucchini if you're making the summer version. Replace lid and cook 5 minutes. Stir in cauliflower if using, and cook an additional 10 minutes (either way).
While zucchini and optional cauliflower are cooking, chop cooling chicken thighs into bite-size pieces. Stir chicken into stew. Taste, adding additional sea salt if needed. If you didn't put cauli in the stew, serve with Herb-Roasted Cauliflower, or for GF and VAD: steamed rice.
Top with optional toppings: fresh basil or cilantro.