Hey y’all! You may or may not know, but Jennie got married at the end of September, so as we recover from the festivities, we ramped down our cooking…but that doesn’t mean we’d leave you hanging! We love this Peanut Chicken Stew – it is delicious, does great in a big batch and came be spiced up or kept cool – completely up to you. Check it out below.
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We pinned this recipe for West African Peanut Stew a while ago, but I rediscovered it last weekend while trying to plan my lunches for the upcoming week. This seemed like the perfect stew to cook up a big batch and eat throughout the week!
The original recipe was vegetarian, but I didn’t see the harm in adding a little chicken, and years of cooking for Jennie have trained me to cut out all spicy ingredients, so I nixed the hot sauce. Aside from those changes, this recipe came together almost perfectly. One tip: Don’t skimp on the fresh ginger! You can make this with dry, powdered ginger (as I did) but the end result will be missing an important element.
Even without the fresh ginger, this came together easily and has provided me with a week’s worth of delicious lunches that make my coworkers’ mouths water. What more can you ask for?
[addtoany] Yum