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African chicken groundnut stew with peanut sauce, chicken thighs and zucchini in a cream bowl
Ebonie Garnica

African Chicken Groundnut Stew for Full GAPS

A thick Full GAPS chicken groundnut stew with raw-meaty meat stock, peanut butter, zucchini, onions, celery, and warm spices.
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Cook Time 55 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: African
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 4 medium zucchini halved and sliced
  • 2 large yellow onions diced
  • 7 stalks celery chopped
  • 2 cups prepared homemade raw-meaty meat stock
  • 3/4 cup pure peanut butter containing only peanuts and salt or homemade fermented peanut butter
  • 2 tablespoons duck fat
  • 3 cloves garlic crushed
  • 2 teaspoons sea salt divided
  • 1 1/2 teaspoons dried ginger
  • 1 teaspoon cumin
  • 3/4 teaspoon pure paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon white pepper
  • Fresh cilantro to serve

Equipment

  • Large deep Le Creuset Artichaut enameled cast-iron skillet or wide Dutch oven with lid
  • Stainless-steel spoon or flexible spatula
  • Stainless-steel tongs
  • Supported ceramic plate for cooked chicken
  • Knife and stable cutting board
  • Glass measuring cup and measuring spoons

Method
 

  1. Heat the duck fat in a large deep skillet or wide pot over medium-high heat. Add the yellow onions, celery, and 1 teaspoon sea salt. Sauté for 8 to 10 minutes, until the onions look glossy and translucent at the edges.
    Measured peanut groundnut stew ingredients with chicken thighs, zucchini, stock and spices
  2. Add the garlic, dried ginger, cumin, paprika, cinnamon, cloves, and white pepper. Stir continuously for 2 minutes, until fragrant.
  3. Pour in the prepared meat stock and scrape the bottom of the pot. Lay the raw chicken thighs evenly over the vegetables and liquid. Sprinkle with the remaining 1 teaspoon salt. Cover, lower the heat to a slow simmer, and cook for 20 minutes. Uncover, turn the thighs, and cook for 5 minutes more.
  4. Move the chicken to a supported plate. Stir the peanut butter into the liquid for 1 to 2 minutes, until no dense spoon-shaped lump remains.
  5. Add the zucchini, cover, and cook for 5 minutes. Continue cooking for about 10 minutes more, until the zucchini is tender but still holds its shape and the sauce coats the spoon.
    Peanut sauce and zucchini finishing beside chopped cooked chicken for groundnut stew
  6. Cut the chicken into bite-size pieces. Return it to the pot and stir until every piece is coated and hot. Taste, adjust the salt, and serve with fresh cilantro.

Notes

This card follows the pictured summer peanut branch: 2 pounds chicken thighs, 4 zucchini, 2 large yellow onions, 7 celery stalks, no cauliflower, 3/4 cup peanut butter, duck fat, paprika, white pepper, no honey, and fresh cilantro.
Variation options: Use up to 3 pounds chicken and 5 zucchini. Replace the 2 large yellow onions with 3 small yellow onions or 2 bunches green onions. Add 1 small chopped cauliflower if desired. Replace the peanut butter with 3/4 cup properly prepared additive-free almond butter, or replace the duck fat with butter. White pepper may increase to 1/4 teaspoon, or use 1/16 teaspoon pure cayenne. Add 1 to 2 tablespoons raw honey for a slightly sweeter finish.
For Full GAPS after peanuts or prepared almond butter are introduced and tolerated. Use prepared raw-meaty meat stock.

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