African stew with peanuts and chicken meatballs

Votes: 1

How to Make - African Peanut and Chicken Meatball Stew

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 765, total fat 43 G., saturated fats 9 G., proteins 43 G., carbohydrates 62 G., fiber 13 G., cholesterol 130 mg, sodium 1554 mg, sugar 17 G.

This version of African (Ethiopian) peanut stew replaces chicken pieces with tender and juicy chicken meatballs. The nutty notes of the peanut butter complement the sweet sweet potato perfectly, creating a wonderful stew! The chicken meatballs are baked separately and added to the stew a few minutes before it's done. White rice is the perfect side dish for this meatball stew.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken meatballs

1.5 slices of thick white bread, crumbled
1/4 cup milk
700 g of minced chicken
1 small onion, finely diced
4 cloves garlic, crushed
1 teaspoon smoked paprika
3/4 tsp ground cumin
1 large egg

Stew

2 tbsp. l. olive oil
1 large onion, diced
8 cm ginger root, peeled and finely chopped
4 cloves garlic, crushed
1 large jalapeño (with seeds and membranes), finely diced
2 tbsp tomato paste
1 tbsp ground coriander
1.5 tsp smoked paprika
0.5 tsp cayenne pepper
900 g sweet potato, peeled and cut into large cubes
1 can (400 g) of canned chopped tomatoes
4 cups lightly salted chicken broth
3/4 cup creamy peanut butter
220 g kale, stems trimmed, leaves torn into large pieces
3/4 cup roasted peanuts
0.5 cup chopped cilantro
White rice for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced chicken, meatballs, sweet potato, tomatoes, kale, jalapeno pepper, ginger root, Peanut butter, cumin, ground cayenne pepper, coriander, paprika

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a rimmed baking sheet with parchment paper.
Meatballs:

In a medium bowl, combine the bread crumbs with the milk and let sit for 3-5 minutes to absorb the milk. Add the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1.5 teaspoons salt, and a pinch of freshly ground black pepper. Using 2 tablespoons of the mixture at a time, form about 20 meatballs and transfer them to the prepared baking sheet. Bake until lightly golden on top and cooked through, about 15 minutes; set aside.

Stew:

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the ginger, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for about 1 minute. Add the cilantro, smoked paprika, cayenne pepper, and 1/2 teaspoon of salt and cook, stirring, for about 30 seconds.
Add the sweet potatoes, chicken broth, canned tomatoes, and peanut butter and stir. Bring to a boil, reduce heat, cover, and simmer until the sweet potatoes are tender, about 30 minutes. Remove the lid and add the meatballs, kale, and peanuts; cook for 10 minutes. Taste and season with salt and pepper if needed. Remove from heat and stir in the cilantro. Serve with white rice.

Categories:

recipe / Calorie content of prepared meals / Soups / Thick soups and stews / / Food Network - recipes / African cuisine

Similar recipes