Series: Palm Oil Recipes to Try at Home – March

Published on: March 30, 2021

March is a time of changing seasons, and what better way to celebrate the warm days, while embracing the still chilly nights, than with a bowl of hot, spicy stew? In our recipe series, we take a look at delicious palm oil recipes each month. We believe that when palm is done right, it can be a most delicious ingredient. Please enjoy the recipe below.

Congolese-Inspired Peanut & Palm Oil Stew 

Ingredients:

• 1 lb chicken – cut into bite-sized pieces
• 1 juiced lemon
• Turmeric – 1 teaspoon
• Paprika – 1 teaspoon
• 2 de-seeded green chili peppers, thinly sliced
• Palm Oil – 2 tablespoons
• 2 medium yellow onions – sliced
• 1 minced red chili pepper
• Cumin – 1 teaspoon
• 6 ripe peeled tomatoes, chopped
• ¼ cup fresh spinach
• ½ cup creamy peanut butter
• 1 cup vegetable broth
• ¼ cup crushed peanuts
• Scallions for garnish

Instructions:

1. Marinate your chicken: lemon juice, turmeric, paprika, and green chilies. Let sit for several hours.
2. Heat palm oil in Dutch oven or stockpot over high heat
3. Add onions and mix with palm oil, cook for about 2 minutes before pushing onions to one side of the pot
4. Add chicken and lemon juice marinade to pot and sear quickly on each side, before mixing together with onions and cooking for 2-3 minutes.
5. Add red chilies, cumin powder, tomatoes and spinach – cook for 2-3 minutes until spinach becomes softened.
6. Add peanut butter and mix well before adding vegetable broth – bring pot to boil.
7. Reduce heat to a simmer, cover, and let sit for 45 minutes or more.
8. Add crushed peanuts and scallions on top & serve.

Stay tuned for next month’s palm oil recipe!

Tags: Series: Palm Oil Recipes to Try at Home - March