Entree: Zambia – Village Chicken Stew (Hearty rustic chicken stew with vegetables and peanut-flavored broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced, approx. 10 oz (280 g)
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, minced, approx. 0.4 oz (12 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g) or 1 1/2 cups (360 ml) chopped
- 1 cup (240 ml) water or chicken stock
- 1/2 cup (120 g) smooth peanut butter or 1/2 cup (70 g) ground roasted peanuts, ground
- 1-2 fresh red chilies, sliced, or 1 tsp (5 g) chili flakes (adjust to taste)
- 8 oz (225 g) kale or rape (collard greens), chopped
- 2 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) tomato paste (optional, to brighten)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Pat chicken pieces dry and season lightly with salt and pepper.
2. Heat oil in a large heavy pot over medium-high heat. Brown the chicken in batches until golden on all sides, about 4–5 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onions to the pot and cook until soft and translucent, 6–8 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
4. Add chopped tomatoes and cook down 4–6 minutes until they begin to break down. Stir in chili if using.
5. Return chicken to the pot. Add potatoes and pour in water or stock to come about halfway up the chicken pieces. Bring to a simmer.
6. Stir peanut butter (or ground peanuts) with a few tablespoons of hot liquid in a small bowl until smooth, then stir into the pot to incorporate evenly. Add tomato paste or lemon juice if using.
7. Cover and simmer gently for 25–35 minutes, until chicken is cooked through and potatoes are tender. Stir occasionally and add a splash more water or stock if the stew becomes too thick.
8. Add chopped greens in the last 5–7 minutes of cooking and cook until wilted and tender. Adjust seasoning with salt and pepper.
9. Remove from heat and let rest 5 minutes. Garnish with chopped cilantro or parsley if desired and serve hot with nshima, rice, or crusty bread.