East African Spicy Chicken and Peanut Stew

Ingredients

In this adaptation, the traditional Swedish Flygande Jakob is transformed into an East African-inspired Spicy Chicken and Peanut Stew. The original dish typically includes ingredients like bacon, bananas, and cream, which are replaced with East African spices, chili peppers, and peanut butter. The result is a vibrant and aromatic stew that captures the essence of East African cuisine while paying homage to the Swedish roots of the original dish. We alse have the original recipe for Flygande Jakob, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1/2 cup (120g) smooth peanut butter 1/2 cup (120g) smooth peanut butter
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 red chili peppers, sliced (adjust to taste) 2 red chili peppers, sliced (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper. Stir well to create a spice blend.
4. 4.
   Add the spice blend to the pot and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
5. 5.
   Add the chicken pieces to the pot and cook until browned on all sides.
6. 6.
   Pour in the diced tomatoes, smooth peanut butter, chicken broth, and coconut milk. Stir well to combine all the ingredients.
7. 7.
   Add the sliced red chili peppers to the pot and season with salt and pepper to taste.
8. 8.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is cooked through and tender.
9. 9.
   Serve the Spicy Chicken and Peanut Stew over cooked white rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — Make sure to trim any excess fat from the chicken thighs before cutting them into bite-sized pieces to ensure a leaner stew.
• Peanut butter — Opt for smooth peanut butter without any added sugar or salt for the best flavor and texture in the stew.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat or leave them in for an extra kick.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is fully incorporated.

Tips & Tricks

• For a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• If you prefer a smoother texture, you can blend a portion of the stew using an immersion blender before serving.
• Adjust the level of spiciness by adding more or less cayenne pepper and chili peppers.
• Serve the stew with a side of naan bread or chapati for a complete East African meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the East African Spicy Chicken and Peanut Stew over a bed of fluffy white rice. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of naan bread or chapati to soak up the delicious flavors.

Presentation advice

Present the Spicy Chicken and Peanut Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Place a scoop of fluffy white rice in the center and ladle the stew around it. Garnish with a sprig of fresh cilantro for an elegant touch.