The Houndstooth Gourmet

 What I  love about food challenges is how they make you think outside of the box. This week’s Cookthink Root Source Challenge #6 is Peanut Butter, and I love peanut butter, especially when it is used in cuisines from far away lands. What comes to mind immediately is Thai Penang with coconut peanut curry, and Sopa de Mani-Bolivian Peanut Soup. Of course, a  good old fashione PB&J hits the spot, with it’s sweet and savory filling sticking to the roof of my mouth.

Back to the peanut butter challenge. I scanned through my cookbooks for inspiration. I wanted something unusual, a dish that I had never heard of, and I came upon a cookbook which I have not used in years (and now I wonder why?, why?)-Tonya Holland’s New Soul Cooking. If you have been watching The Food Network for several years, you might remember Holland’s show “Melting Pot”.

Melting Pot showcased Holland’s multi-ethnic approach to cuisine and her true cooking chops with her Grand  Diploma from La Verenne Lacole de Cuisine in Burgundy, France. Her classical French training enriched dishes with Mediterranean, Caribbean, Asian, American Southwestern and Southern influences. It was a terrific show and Holland’s lighthearted and friendly style made you feel like  you were cooking with her.

I actually got to meet her when she was doing a book signing at a festival in Richmond, VA several years ago. I bought her book and with geekitude asked her to sign it. It reads:

“Ramona, Happy New Soul Cooking, Cook with Soul!”

So here’s my Tanya Holland inspired soulful dish adapted from her recipe “Groundnut, Chicken and Cabbage Stew”, as well as lots of googled recipes for West African Groundnut Stew. Groundnut is a traditional name for peanut and relates to how the peanut grows; on a vine that buries its pods into the ground.

Peanut flavor is prominently featured in this dish, with its creaminess being offset by the slight acidity of tomatoes. Carrots and green cabbage give the stew body and an excellent source of vitamins.

Making this stew was very easy. It took one pan, and one enamel pot, which is like a record for me. No kitchen fairies were needed to clean up after this recipe!

Enjoy.

 West African Groundnut and Chicken Stew

Ingredients

• 2 Tablespoons vegetable oil
• 4 lbs. chicken thighs-about 8
• 1 tablespoon unsalted butter
• 1 large onion, diced
• 5 carrots, cut on the bias into 1/2 inch pieces
• 1 head green cabbage, about 2 lbs., cut into 1 inch wide and 3 inch long pieces
• 2 cups tomatoes, chopped
• 3-4 cloves garlic, minced
• 2 tablespoons of grated fresh ginger
• 4 cups chicken stock, heated
• 1 teaspoon dried thyme
• 2 pinches dried red pepper flakes
• 1 1/3 cup smooth peanut butter
• 1 (6) ounce can tomato paste
• 1/2 cup roasted peanuts for garnish (optional)
• 1 bunch cilantro for garnish (optional)
• Kosher salt and pepper to taste

Directions

Heat oil in a skillet. While oil is heating, generously salt and pepper the chicken on both sides. Place chicken in skillet and fry until brown on each side. This will take 5-6 minutes per side. Set chicken aside and allow to drain on paper towels.

Pour excess oil out of skillet and add the butter. Add the onions to the skillet and cook until the are soft and translucent, about 5 minutes.

Transfer onions to a dutch oven. Set the skillet on another burner and pour in the chicken stock. Heat chicken stock and scrape up any brown bits in the pan. This is where the flavor is.

Heat dutch oven over medium high heat and add carrots, cabbage, garlic, ginger and tomatoes. Add heated chicken stock, thyme, red pepper flakes, peanut butter, and tomato paste.

Add chicken to the dutch oven and bring to a boil. Reduce to a simmer and cook, covered for 2 hours, stirring occasional for even cooking. Adjust salt and pepper to taste.

Serve over long grain rice and garnish with cilantro and chopped peanuts.

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Tags: nuts, Recipe, chicken //