Name: Velvety Nigerian Peanut Stew Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 1 cup (5 1/2 ounces; 160g) ounces raw shelled red- skin peanuts; 5 teaspoons (15g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume; 7 cups (1.65L) homemade chicken stock or store-bought low-sodium chicken broth, divided; 2 medium red onions (1 pound; 453g); 1 onion roughly chopped, 1/2 onion cut into ½-inch pieces, and the remaining 1/2 onion halved and thinly sliced, divided; 1 medium red bell pepper (175g), chopped; 2 medium plum tomatoes (8 ounces; 225g), chopped; 1 Scotch bonnet or habanero pepper, stemmed and cut in half (optional); One 4-inch piece fresh ginger (about 2 ounces; 60g) , peeled and grated; 4 medium cloves garlic, minced; 1 tablespoon dried thyme; 1/2 teaspoon freshly ground black pepper; 5 tablespoons (75ml) peanut oil, divided; 1 pound (about 450g) boneless,skinless chicken thighs, cut into 2-inch pieces; 1 pound (about 450g) boneless beef chuck, cut into 1 1/2-inch pieces; 2 bay leaves; ½ to 1 teaspoon Nigerian dry red pepper (optional); 2 medium carrots, peeled and cut into coins or chunks (about 1 cup); 1 pound baby bok choy, leaves pulled apart and rinsed

Ingredients

(Servings: 8)

1 cup (5 1/2 ounces; 160g) ounces raw shelled red- skin peanuts

5 teaspoons (15g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume

7 cups (1.65L) homemade chicken stock or store-bought low-sodium chicken broth, divided

2 medium red onions (1 pound; 453g); 1 onion roughly chopped, 1/2 onion cut into ½-inch pieces, and the remaining 1/2 onion halved and thinly sliced, divided

1 medium red bell pepper (175g), chopped

2 medium plum tomatoes (8 ounces; 225g), chopped

1 Scotch bonnet or habanero pepper, stemmed and cut in half (optional)

One 4-inch piece fresh ginger (about 2 ounces; 60g) , peeled and grated

4 medium cloves garlic, minced

1 tablespoon dried thyme

1/2 teaspoon freshly ground black pepper

5 tablespoons (75ml) peanut oil, divided

1 pound (about 450g) boneless,skinless chicken thighs, cut into 2-inch pieces

1 pound (about 450g) boneless beef chuck, cut into 1 1/2-inch pieces

2 bay leaves

½ to 1 teaspoon Nigerian dry red pepper (optional)

2 medium carrots, peeled and cut into coins or chunks (about 1 cup)

1 pound baby bok choy, leaves pulled apart and rinsed

Velvety Nigerian Peanut Stew Recipe

Ingredients

Steps

Nutrition Facts

Comments

Velvety Nigerian Peanut Stew Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts