Chicken, Plantain and Groundnut Stew

In Africa peanuts are known as 'groundnuts' and plantains are plentiful. Plantains look much like bananas, but are larger and most commonly sold green. They can be difficult to peel, but cutting into the peel several times with a small knife and peeling in sections seems to work best.

Combined with rich spices and tender chicken, this makes a delicious stew perfect for cold winter days. There are a lot of flavors here, but they blend together very well.

Chicken, Plantain and Groundnut Stew
Printable Recipe
Ready in 45 minutes
Serves 6-8

6 Tablespoons oil
6 Tablespoons all-purpose flour
1 pound chicken breasts cut into 1-inch chunks
1 large green pepper - diced
2 cloves garlic - minced
1 medium yellow onion - cut into chunks
1 (15 ounces) can diced tomatoes
2 large carrots peeled and diced
2 medium plantains - just turning yellow - peeled, cut lengthwise into 4 strips each and then into 1/2-inch pieces
1/2 cup creamy natural peanut butter
4 cups chicken stock
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper
1 teaspoon (or more as desired) salt

1. Heat oil in a large and heavy-bottomed pot. Add flour and stir well over a medium-high flame until roux begins to turn very dark - the color of an old copper penny.
2. Once roux is dark and nutty in aroma, turn heat low and add onion, green pepper and garlic. Cook until vegetables begin to 'sweat', or leach juices.
3. Add chicken and cook until no longer pink. Pour in stock, carrots, plantains, tomatoes and spices. Stir in peanut butter.
4. Bring to a simmer and cook for 45 minutes or until carrots and plantains are tender. This can take up to an hour, depending on the ripeness of the plantains.