Ingredients with Measurements:
- 2 lbs of chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp of ginger, grated
- 2 cups of chicken broth
- 1 can of diced tomatoes (14.5 oz)
- 1 can of tomato paste (6 oz)
- 1 cup of palm butter
- 2 tbsp of red palm oil
- 1 tsp of smoked paprika
- 1 tsp of cumin
- 1 tsp of coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Season the chicken thighs with salt and pepper on both sides.
2. Heat the red palm oil in a Dutch oven over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute.
4. Add the diced tomatoes, tomato paste, chicken broth, smoked paprika, cumin, coriander, and palm butter to the pot. Stir until the palm butter is melted and the ingredients are well combined.
5. Return the chicken thighs to the pot and bring the stew to a simmer. Cover the pot and cook for 30-40 minutes, or until the chicken is cooked through and tender.
6. Taste the stew and adjust the seasoning with salt and pepper as needed.
7. Serve the stew hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium-high heat for browning chicken
Simmer for cooking stew
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with bone-in chicken breasts or drumsticks.
- Red palm oil can be substituted with vegetable oil or olive oil.
- Palm butter can be substituted with peanut butter or almond butter.
Variations:
- Add diced sweet potatoes or butternut squash to the stew for added sweetness and texture.
- Use beef or lamb instead of chicken for a heartier stew.
- Add a can of chickpeas or black beans for added protein and fiber.
Tips and Tricks:
- Brown the chicken thighs well to develop flavor and create a crispy skin.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic. This will add depth of flavor to the stew.
- Stir the stew occasionally to prevent the palm butter from sticking to the bottom of the pot.
Storage Instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the stew with a side of rice or crusty bread to soak up the flavorful sauce.
- Pair the stew with a crisp green salad for a refreshing contrast.
Suggested Side Dishes:
- Rice
- Crusty bread
- Green salad
Troubleshooting Advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few minutes to thicken the sauce.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F before serving.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food History:
Palm butter stew is a traditional West African dish that is made with palm butter, a creamy and rich sauce made from the pulp of palm fruit. It is commonly served with rice or fufu, a starchy side dish made from cassava or yams.
Flavor Profiles:
Palm butter stew is rich, creamy, and savory with a slightly sweet and nutty flavor from the palm butter. The smoked paprika, cumin, and coriander add warmth and depth of flavor to the stew.
Serving Suggestions:
Serve the stew hot with a side of rice or crusty bread and a green salad for a complete meal.
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Region: West African