iVillage logo
Search iVillage
Pregnancy
Parenting
Health
Diet & Fitness
Beauty & Fashion
Relationships
Home & Garden
Food & Drink
Work & Money
Entertainment
Horoscopes
Travel
Food & Drink 
  |  Meat & poultry  |  Poultry  |  Clare Ferguson's Nigerian peanut and chicken stew
Advertisement
Topics
What's cooking?
Who's cooking?
Drinks
Basics
Entertaining
Baking & desserts
Fish & shellfish
Meat & poultry
Organic
Lamb
Poultry
Game
Pork
Beef
Fruit & veg
Through the seasons
Recipe finder
Photo galleries
Home & Garden
iVillage shopping

Hot stuff
The urban girl's guide
Diva TV
Discover Muscadet
Summer party menu
Fast and healthy meals
Organics explained
Lift your mood with food
Competitions
Special offers
Newsletters
sign up for FREE!




 
Promotions
Transform coffee breaks
A sprinkling of Latte Creations makes an everyday coffee break extra special
Try a fresh approach
Ecover's Non-Bio Integrated Powder uses the power of nature for brilliant results
A summer to remember
Win a delicious wine cellar and VIP weekend to Hard Rock Calling at Hyde Park
Finger lickin' good
Some surprising facts from the Colonel
Get your three a day
Find out why eating whole grains is good for you
Lactose intolerant?
Find healthy alternatives to cows milk

Clare Ferguson's Nigerian peanut and chicken stew

iVillage henNigerian students I met at university made stunning peanut and chilli-based stews. This version needs the flavourful, well-exercised birds found in halal markets or farm shops, inexpensive and scrawny. Not keen? You could substitute ten free-range drumsticks or thighs, each cut into two pieces. You’ll need a cleaver for this – or an obliging butcher.

Serves 4

2 onions, sliced
2 tsp sea salt flakes
5cm fresh ginger, peeled and shredded
2 stalks fresh lemongrass, about 20cm total, split lengthways almost to the base
juice of 2 lemons or 4 limes, about 125ml
1.5kg chicken (a boiling fowl if possible), cut into 20 pieces, or 20 drumsticks or thighs.
½ -1 tbsp crushed dried red chillies
150g smooth peanut butter
3 tbsp tomato purée
150ml boiling chicken stock
a bunch of fresh parsley, chopped, to serve (optional)

  1. Put the onions, salt, ginger, lemongrass and lemon or lime juice into a large, heavy-based saucepan. Cover with the chicken and sprinkle with the crushed chillies.
  2. Cook on a high until it is steaming hard, then cover the pan and reduce to a low simmer. Cook for 40 minutes (older birds) or 20 minutes (tender cuts). Put the peanut butter, tomato purée and chicken stock in a bowl, stir well, then stir into the pan.
  3. Return to the boil and stir well. Cover, reduce the heat and simmer gently for a further 15-20 minutes. Scatter with parsley and serve.
  4. Typical accompaniments include large, soft dumplings, couscous, rice or bread for mopping up in the generous amount of very rich sauce.

Source: Chicken from Maryland to Kiev by Clare Ferguson (Ryland, Peters & Small, £16.99)

More chicken recipes from Clare Ferguson:
Spicy Thai Chicken Soup
Chicken Pot Pie
French Roast Chicken
Chicken Piri-Piri
Tamil Coconut Chilli Chicken

To order your copy of Chicken from Maryland to Kiev by Clare Ferguson for the special price of £13.99 including postage and packing (normal price £16.99), call Macmillan Direct on: 01256 302 699 and quote reference GLR 759

iVillage TV - Food zone

View video in larger player


print printer friendly send to a friend
  
Delicious     Digg     reddit     Facebook     StumbleUpon