Ingredients
- 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
Directions
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! Enjoy.
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By miriamchaiken_1...
Las Cruces, 71
on August 08, 2010
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This is my recipe, but I can assure you that there are as many versions of the stew as African cooks. I actually prefer to use stew beef and cook in liquid (stock + coconut cream until very tender and then add peanut butter, spices, and later collard greens. It is common in West Africa that near the end flakes of smoked fish are added, a hard, hot-smoked fish that can be flaked into the stew without the bones, and I like this version very much, but the contest called for chicken so that is what I used. I can assure you adding tomatoes, chiles, squash chunks, or peeled sweet potato chunks are great additions, it is really as flexible as the cook likes.
In west Africa the recipe is often called Mafe and in East Africa it is often a vegetarian dish with no meat, but squashes and greens. Enjoy.
Miriam Chaiken (miriamchaiken@yahoo.com
By hilary_9695225
Kyle, TX
on May 04, 2010
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I added half a red bell pepper. I cut the chicken stock to 1 quart. It had the consistency of chowder. I used frozen chopped collards, which worked just fine. Seasoned with salt and pepper. Served it over a little rice (not a lot and squeezed a little lime juice over to finish. I left the chili paste out of the pot, but my husband and I added it to our bowls. It really enhances the flavor. Everyone liked it (even my six year old, though my eight year old wasn't thrilled by it. All in all a good recipe, quick, inexpensive, nourishing, and very flavorful. I'll probably make my version again.
By hamirlis_8174787
Davis, CA
on December 16, 2009
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I agree with the too much liquid. That's what I get for not reading the reviews first. I did not have coconut milk, so it lacked flavor. I did add garlic, spinach and fresh parsley. I did some research and other recipes used tomatoes or tomato paste. I had a half tub of spicy salsa. I added that it was greatly improved.
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