African Chicken Peanut Stew Recipe

This is from http://www.simplyrecipes.com

I’ve made it several times and really don’t make any changes other than in the amounts.

African Chicken Peanut Stew Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 55 minutes
  • Yield: Serves 6-8

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

INGREDIENTS

  • 2-3 pounds chicken legs, thighs and/or wings
  • 3 Tbsp vegetable oil
  • 1 large yellow or white onion, sliced
  • A 3-inch piece of ginger, peeled and minced
  • 6-8 garlic cloves, chopped roughly
  • 2-3 pounds sweet potatoes, peeled and cut into chunks
  • 1 15-ounce can of crushed tomatoes
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 Tbsp ground coriander
  • 1 teaspoon cayenne, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup of chopped cilantro

METHOD

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

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Read more: http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/#ixzz3LXEb5VFD

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Kumquat Tagine

Kumquats are only available a few weeks in the winter. That makes this a special dish since I only make it about once or twice a year at most. It comes from a 2007 issue of Eating Well magazine. I’m posting it verbatim but I do one thing different in substituting the Marrakesh blend from Savory Spice Shop instead of the cinnamon.  I could then leave out the cumin and coriander but I like them so I leave them in.

 

Kumquat Tagine

Ingredients
1 tablespoon extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, slivered
1 tablespoon minced fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 14-ounce can vegetable broth
12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
1 15-ounce can chickpeas, rinsed
1 1/2 tablespoons honey

Preparation
1. Preheat oven to 375°F.
2. Heat oil in an ovenproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute, stirring constantly.
3. Add chicken; cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas and honey. Bring to a simmer.
4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.
Tips & Notes
Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
Nutrition
Per serving: 391 calories; 15 g fat ( 3 g sat ); 101 mg cholesterol; 31 g carbohydrates; 4 g added sugars; 34 g protein; 8 g fiber; 490 mg sodium; 407 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Fiber (32% dv), Selenium (27% dv), Iron (20% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1 starch, 4 1/2 lean meat

Original recipe here: http://www.eatingwell.com/recipes/kumquat_tagine.html

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Parmesan and Walnut Crusted Chicken

← Angels Among Us
Parmesan and Walnut Crusted Chicken with Fresh Pesto on Linguine
Posted on July 24, 2013 by Jackie

The other day I went to a local nursery to replace my curry leaf and kaffir lime plants that I left in Colorado. While I was there, I bought a couple of past-their-prime basil plants for a buck each. Yesterday I made fresh basil walnut pasta and needed to use it or freeze it today. I easily decided to use it on some linguine but wanted something special to accompany it. I had some walnuts left from making the pesto so I looked to see what else I could find in the kitchen. I came up with the ingredients for the crispiest chicken I’ve ever made. It tasted great, too.

Parmesan and Walnut Crusted Chicken

Ingredients:

2 chicken breasts

1/3 cup walnuts

1/3 cup grated Parmesan cheese

2/3 cup panko bread crumbs

1/3 cup rice flour plus extra for dredging…about 1/2 cup

1 egg

1/2 cup buttermilk…you may need a little more if it’s really thick

Canola oil for frying

Pound the chicken breasts flat. If they are really big, you may want to cut them in half after you do this.

In a shallow dish, beat the egg and add the buttermilk. Mix together well.

Put the walnuts in a food processor or other grinder and grind them to a meal like consistency. It’s OK if they make kind of a paste but you’ll have to break it up when you mix it with the other ingredients.

On a plate, mix the walnuts, rice flour, Parmesan, and panko.

Put the extra rice flour on another plate.

Put about a half inch of canola oil in a heavy pan or electric skillet. Heat it to 375 degrees.

While it is getting hot, dredge the chicken breasts in the rice flour. Then dip them in the egg mixture. Make sure you get the egg mixture to stick to the chicken all over. Then dredge the chicken in the walnut/Parmesan mixture before placing it into the hot oil. Cook it about 4 minutes before checking to make sure it has browned well. If it has, flip it over and fry it about 4 minutes on the other side.

As I said, this was the crispiest chicken I’ve ever made. The rice flour gives it more crunch than wheat flour and the other ingredients give it a wonderful flavor.

I’m not going to post a recipe for pesto here. Basically you put fresh basil leaves, garlic, and nuts in a food processor and drizzle in olive oil while it spins. There are tons of recipes on the internet to help you figure out the proportions.

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Basic Pudding and Pie Filling

My mother found this recipe years ago.  It is so much easier than standing over a stove and stirring a double boiler full of custard and hoping it turns out right.  I’ve never had this one fail.   It’s a versatile recipe.  I use it to make banana pudding, coconut pie, chocolate pie and many other goodies.   The recipe calls for a cup of sugar but I seldom use that much.  I probably use about 2/3 cup.

Basic Pudding and Pie filling

1 cup sugar

1/3 cup flour

1/4 teaspoon salt

2 cups milk

3 eggs

1 teaspoon vanilla

In a small bowl thoroughly mix the flour, sugar and salt

Break the eggs into a large microwavable bowl. Add the milk and whisk them until they are well incorporated.  Add the dry mixture a little at a time continuing to whisk.  When all of the dry mixture is incorporated and there are no lumps, place the bowl in the microwave and set it for 2 minutes.  When it stops, whisk the mixture and microwave it again for a minute.  Whisk again when it stops.  Continue to do this at one minute intervals.  By about the 3rd time, you should start to see it thicken.  Stop when the mixture is the consistency of pudding.  Add the vanilla and whisk thoroughly.  At this point, you have the base for a pie or pudding of  your choice.   The hardest part of this recipe is waiting for it to chill before you eat it.

You can make a chocolate pudding by adding cocoa powder to the dry ingredients.  You can add coconut to the finished product and put it in a pie shell then top it with whipped topping or meringue.  You can use it in a parfait.  You get the idea.  Have fun.

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Curried Fried Chicken Sandwiches

 

I’ve been in one of those phases in which I get really hungry and nothing I can think of sounds good.  When I get like this, I end up eating whatever’s around and not enjoying it at all. We had some chicken breasts and some left over hamburger buns. I wanted to make some kind of sandwiches to use the buns but I didn’t want just plain old chicken sandwiches. I got a little creative with the ingredients I had on hand and, boy, were these tasty. I enjoyed every bite.

 

Ingredients:

 

2 boneless chicken breasts

 

3 tablespoons plus 1 teaspoon curry powder

 

¾ cup buttermilk

 

2/3 cup flour

 

Salt to taste

 

¼ cup mayonnaise

 

half a medium onion cut into rings

 

Oil for frying

 

Hamburger buns or other sandwich buns or rolls. I don’t recommend using plain bread for these.

 

 

Directions:

 

Pound the chicken breasts to about ½ to ¾ inch thickness. You may want to cut them into 2 portions each when you are finished. My buns were small so I did this to make them fit on the bread.

 

Sprinkle a tablespoon of the curry onto the chicken and put it in a zip lock bag or other container that can be tightly sealed.

 

Pour the buttermilk over the chicken and seal it tightly.

 

Leave it at room temperature for at least 45 minutes. Overnight in the refrigerator would be even better but be sure to bring it up to room temperature before cooking.

 

Mix a teaspoon of the curry powder into the mayonnaise and let it set until you are ready to use it. Leave it out of the fridge if you’re going to use in within the hour. Otherwise, cover it tightly and put in in the fridge until you are ready for it.

 

When you’re ready to begin frying the chicken, put about a half inch of oil in your fry pan and bring it up to 375 degrees.

 

Mix the rest of the curry powder with the flour along with a little salt. Dredge the chicken pieces in the flour. Dip them back into the buttermilk then dredge them again. Put each piece into the hot oil as soon as it is dredged. Make sure your oil is up to temperature when you do this. Don’t overcrowd your pan. You don’t want to have to move the chicken around once you put it in the oil. I use my electric skillet for this. It takes a little more oil but it’s big enough that I can fry all the chicken at the same time and have room to put the onions in,too. Watch the chicken carefully. It should take about 4- 5 minutes to turn golden brown. Flip it carefully with tongs. You don’t want to rip the breading off.

 

After turning the chicken, put the onions in the pan with if if you have room without crowding anything. If you don’t have room, you can fry the onions while the chicken is draining.

 

I usually toast or steam my buns because I just don’t like cold ones. After removing the chicken and onions to a rack or paper towel lined plate, spread the mayonnaise on the buns. Then put the chicken on the bottom bun and top it with onions. If you want a little more salt, add it before putting the top bun on the sandwich.

 

I didn’t make any sides to go with these but we both thought that some sweet potato oven fries would have been the way to go.

 

 

 

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Pumpkin and Black Bean Soup

Sometimes I just don’t want to go to the grocery store.  I especially don’t want to go when there’s about a foot of snow on the ground and it’s starting to melt and get all squishy.  Taking Lani out to do her business is about as  much outdoor time as I want.  This is when I look in the pantry, look in the fridge, look in the freezer, look in the pantry, look in the fridge, look in the freezer……..

I keep hoping for inspiration of some sort and usually I find it.  Today the black beans and a can of pumpkin stood out to me.  I started wondering what the outcome would be if I combined them into a soup.  As usual, I turned to the net to see if anybody else had done so and what kinds of seasonings they might have used.  There were dozens of recipes for pumpkin and black bean soup.  Some had a Mexican flavor. Some were Asian inspired. In fact, just about every cuisine I can think of was represented.  As usual, I read four or five recipes, took another look into the pantry and at my spices then came up with my own version.

Ingredients:

1  fifteen ounce can pumpkin puree

1 and 1/2 cups black beans, drained (You can use canned ones. I didn’t have any so I cooked some first.)

1 can diced tomatoes

1/2 cup onion, roughly chopped

3 or 4 cloves of garlic, roughly chopped (Use as much a or as little as you like.)

1 teaspoon ground cumin

1/4 teaspoon allspice

1/2 teaspoon cayenne

2 cups stock or water

2 Tablespoons Balsamic vinegar

olive oil to saute’ onions  and garlic

Salt and pepper to taste

Method:

Saute’ onions in a stock pot until they just begin to turn translucent.  Add the garlic and cook about another minute.   Add the pumpkin to the pot and top it with the spices.  Pour tomatoes over it and mix.  It doesn’t have mixed thoroughly.  You just want to get everything incorporated.  Add the water or stock  along with the vinegar and bring it to a boil.  Turn the burner down and simmer for 15 minutes.  Add the beans and simmer another 10 minutes.  Enjoy the aroma.

This soup is amazing, one of the best recipes I’ve come up with in a very long time.  Garnish it with Honey Cumin Yogurt Sauce. Devine!

I also made this flatbread.  I rolled some onion seeds into the dough. It turned out a little bit like flat biscuits.    I was hoping for something with a little more chew.

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Chalupies….Fake TexMex but Yummy

Years ago, my mom or my aunt, I’m no longer sure which, found this recipe in a newspaper or magazine.  We all loved  it and thought we were eating real Mexican food.  It was Northeast Texas in the 60s.  What did we know?  Not a lot it now seems.  It is a very bastardized version of chalupas which are usually served on a flat, fried corn tortilla.  This uses Fritos.  We have tried tortilla chips of various kinds but they just don’t hold up and become mush in the bottom of the bowl.    Since we always had mulitple family gatherings around each holiday, we eventually got tired of eating turkey and dressing two or three days in a row and began doing this instead.

I’ll make this on Thanksgiving for the two of us this year and think about my mother who left us in September.

Ingredients:

Beans – we always used pintos but that is probably because they were readily available.  I am not about to list an amount here because it needs to be adjusted according to how many people you want to serve.  I will probably use Peruvian beans this year because I have some and they don’t upset my stomach.

Pork – use a piece of meat that will stand up to a long cooking time such as pork butt or shoulder.  I have used a couple of chops or some ribs when I don’t want to make enough to feed an army.

Chili powder to taste

Salt to taste

Fritos

Chopped tomato

Chopped onion (green onions may be used for this)

Shredded lettuce or other salad greens

Avocado (optional)

Shredded Cheddar cheese

Your favorite salsa or picante sauce  (My current favorite is Jardine’s 7 Ranch Chipolte Salsa)

Method:

Soak the beans over night if that is your usual method of cooking.  I use a pressure cooker because of the altitude here so I don’t soak the beans.

Put the beans and the pork in your stock pot  with enough water to cover them and cook them until the beans are done.  At this point, the pork should easily be pulled apart with a couple of forks.  If there was a bone or a lot of fat/gristle in the pork, remove it now.

Add the chili powder and salt.  Then return the mixture to the heat for about 5 minutes.

To serve this we always put the beans and pork in a big, attractive serving bowl. Then we put the other ingredients on the table or buffet in smaller serving dishes.  It is eaten from soup/cereal bowls.  The diners form a line and fill their bowls. The Fritos go into the bowl first followed by the beans and meat.  This is topped with the cheese so that the heat from the beans and meat will melt it a little.  After that people add what they want from the other ingredients.

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