Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 1 cup smooth peanut butter
- 4 cups chicken broth
- 2 sweet potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 scotch bonnet pepper, seeded and chopped
- Salt and pepper, to taste
- Cooked rice, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the tomato paste and diced tomatoes to the pot. Stir to combine and cook for another 5 minutes.
4. Add the peanut butter and chicken broth to the pot. Stir to combine and bring to a simmer.
5. Add the sweet potatoes, carrots, and scotch bonnet pepper to the pot. Stir to combine and bring to a simmer.
6. Return the chicken to the pot. Stir to combine and bring to a simmer.
7. Cover the pot and simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
8. If desired, use an immersion blender or regular blender to blend some of the stew to make it smoother.
9. Season with salt and pepper to taste.
10. Serve the stew over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 542
Fat: 36g
Carbohydrates: 29g
Protein: 30g
Sodium: 1,101mg
Sugar: 9g
Fiber: 6g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb
- Sweet potatoes can be substituted with regular potatoes or yams
- Carrots can be substituted with butternut squash or pumpkin
- Scotch bonnet pepper can be substituted with jalapeno or habanero pepper
Variations:
- Vegetarian version: omit the chicken and use vegetable broth instead of chicken broth
- Seafood version: substitute the chicken with shrimp or fish
- Spicy version: add more scotch bonnet pepper or use a hotter pepper
Tips and tricks:
- Use smooth peanut butter for a smoother texture
- If the stew is too thick, add more chicken broth or water
- If the stew is too thin, simmer uncovered to reduce the liquid
- Serve with a side of fried plantains for a traditional West African meal
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a scoop of rice in the center and the stew around it.
Garnishes:
- Chopped peanuts
- Chopped cilantro
- Sliced scallions
Pairings:
- Red wine, such as Syrah or Zinfandel
- Beer, such as a Belgian Dubbel or IPA
Suggested side dishes:
- Fried plantains
- Steamed vegetables, such as broccoli or green beans
- Salad, such as a cucumber and tomato salad
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water
- If the stew is too thin, simmer uncovered to reduce the liquid
- If the stew is too spicy, add more peanut butter or serve with a dollop of sour cream
Food safety advice:
- Make sure the chicken is cooked through before serving
- Store leftovers in the refrigerator for up to 3 days
Food history:
Domoda is a traditional West African dish, particularly popular in Gambia and Senegal. It is typically made with peanut butter, vegetables, and meat or fish.
Flavor profiles:
- Savory
- Nutty
- Spicy
- Sweet
Serving suggestions:
Serve with a side of fried plantains for a traditional West African meal.
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Region: Gambian