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Malian Chicken and Sorghum Stew
A hearty and nourishing stew featuring tender chicken and nutrient-rich sorghum, simmered in a flavorful tomato and peanut-based broth with aromatic vegetables. This dish embodies the comforting and sustaining qualities of traditional Malian cuisine.
đ§ Ingredienser
- 1.5 lb Chicken thighs(boneless, skinless, cut into 1-inch pieces)
- 1 cup Sorghum(rinsed)
- 2 tablespoons Vegetable oil
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 tablespoon Ginger(freshly grated)
- 3 tablespoons Tomato paste
- 1 cup Canned crushed tomatoes
- 4 cups Chicken broth
- 0.75 cup Peanut butter(unsweetened)
- 1 medium Sweet potato(peeled and diced)
- 2 medium Carrots(peeled and diced)
- 0.5 small head Green cabbage(chopped)
- 1 small Habanero pepper(seeded and minced (optional, for heat))
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- 2
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the crushed tomatoes and cook for another 5 minutes, breaking them up with a spoon.
- 3
Add the chicken pieces to the pot and cook until lightly browned on all sides. Stir in the rinsed sorghum, chicken broth, and peanut butter. Whisk until the peanut butter is fully incorporated.
- 4
Bring the stew to a boil, then reduce the heat to low. Add the diced sweet potato, carrots, chopped cabbage, and habanero pepper (if using). Season with salt and black pepper.
- 5
Cover the pot and simmer for at least 1 hour to 1 hour 30 minutes, or until the sorghum is tender and the chicken is cooked through. Stir occasionally to prevent sticking. Add more broth or water if the stew becomes too thick.
- 6
Taste and adjust seasoning as needed. Serve hot, perhaps with a side of rice or millet.
đĄ Proffstips
- âSorghum takes longer to cook than rice, so ensure it has enough time to become tender.
- âFor a smoother peanut sauce, you can blend the peanut butter with a little warm broth before adding it to the pot.
- âIf you don't have habanero, a milder chili pepper can be used, or it can be omitted.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like eggplant, okra, or bell peppers.
- For a vegetarian version, substitute the chicken with firm tofu or extra vegetables.
- A squeeze of lime juice at the end can brighten the flavors.