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Ghana Peanut Chicken Stew
4 chicken breasts, split in half, chopped into 1 ½” pieces. (Cooking the chicken stew with skin and bones makes for a tastier stew, but the skin and bones can be removed prior to cooking).
1 small jar peanut butter
4 oz. Dijon mustard
3 tblsp Garam Masala
½ tsp. ground cinnamon stick
1 tsp. ground fresh ginger
1 stick (8 tblsp.) butter
1 cup chopped onions
4 cups rice, cooked
Condiments:
½ cup chopped fresh scallions
½ cup chopped peanuts
4 hard-boiled eggs, chopped
½ cup chutney - homemade or bottled
Melt ˝ stick butter in a frying pan, sauté onions until clear, remove them from the pan, and add them to large stew pot.
Brown the chicken pieces in the remaining butter, adding butter as needed.
Add peanut butter, mustard, spices, and browned chicken pieces to the onions in the stew pot.
Cover and cook over medium heat for 30 minutes, stirring occasionally. Chicken should be fall-off-the-bone tender. If the chicken has been cooked with skin and bones, remove them before serving.
While the stew is cooking, cook the rice.
Serve the stew over rice, with small bowls of condiments to sprinkle on top.
Dan Clark
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