TBO.com - TBO is Tampa Bay Online

Aromatic African-Inspired Stew

ADVERTISEMENT

The Tampa Tribune

Published: November 6, 2007

No time to travel to Africa? Nothing to wear? Create this aromatic African-inspired stew that conjures the exotic sans luggage or lamentable jet lag.

It's no secret that the divas love a quickie meal in the kitchen. And what could be more satisfying than plucking a handful of flash-frozen chicken tenderloins, your trusty jar of crunchy peanut butter, canned diced tomatoes and one wonderful pot to defy those dinner-hour doldrums?

Dress the table in bright, funky linens. Then bring on this sultry stew, adapted from Ghanaian groundnut or peanut soup. It's global glam in just 30 pantry-chic minutes.

AFRICAN QUEEN CHICKEN WITH TOMATOES AND PEANUTS

1 pound chicken tenderloins

Coarse salt and cracked black pepper to taste

1 large sweet onion, diced

3 tablespoons canola oil

8 garlic cloves, minced

2 14-ounce cans diced tomatoes

1 teaspoon ground coriander

3 tablespoons crunchy peanut butter

1/4 cup fresh cilantro, minced

Rinse chicken and pat dry; season with salt and pepper and set aside. If using frozen tenderloins, toss them in as is, seasoning with salt and pepper.

Heat nonstick skillet large enough to hold all the ingredients. Sauté the onion in the oil, seasoning with salt and pepper, until translucent and fragrant, about 5 minutes. Toss in the chicken pieces and sauté until the chicken is lightly browned.

Add the garlic and cook for 1 minute, being careful not to burn. Pour in the tomatoes and add the coriander and peanut butter; cover and cook for 30 minutes. Taste and adjust the seasoning if necessary. Fold in the cilantro.

Makes 6 servings.

Note: Serve with basmati rice.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT