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African Chicken Peanut Stew Pot Pie

African Chicken Peanut Stew {Pot Pies}

Hank Shaw
Print Recipe Pin Recipe
Cook Time 2 hours
Total Time 2 hours
Course Stew
Cuisine African
Servings 6

Ingredients
  

  • 1 pkg. Pillsbury ready-made pie crusts 2 crusts
  • 4 boneless skinless chicken breasts or 2 lbs. of chicken legs, thighs, and/or wings
  • 3 Tbl. canola oil
  • 1 large onion. sliced
  • A 3-inch piece of ginger peeled and minced
  • 6-8 garlic cloves chopped
  • 1 sweet potato peeled and cut into 1-inch cubes
  • 2-3 small new potatoes cut into 1-inch cubes
  • 1 15 oz. can diced tomatoes
  • 1 qt. chicken broth
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 Tbl. coriander seeds toasted and ground
  • 1 tsp. cayenne pepper or to taste
  • salt and pepper
  • 1/2 cup chopped fresh cilantro

Instructions
 

  • In a large soup pot or dutch oven, heat oil over medium-high heat and saute the onion for 3-4 minutes, add the ginger and garlic and saute another minute. Add the potatoes and stir to combine.
  • Add the chicken breasts, chicken broth, diced tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer, cover the pot and simmer gently for 90 minutes (check for chicken doneness after an hour). When chicken is done and potatoes are tender remove from heat.
  • Remove chicken pieces and shred or chop and return to pot. Taste for salt and pepper and add in as much black pepper as you can stand. The dish should be peppery. Then stir in fresh cilantro.
  • Preheat oven to 425 degrees.
  • Line individual baking dishes or one pie plate with ready-made pie crust and prebake for 5 minutes.
  • Fill dishes with prepared stew, add a top crust or adornments, and return to the oven for 20 minutes or until pie crust is golden brown. Allow to rest 5 minutes before serving, sprinkle with fresh cilantro leaves.