The Glass Onion's Chicken and Peanut Stew
- 3 pounds boneless, skinless chicken thighs
- 3 onions, small-dice
- 1 cup garlic, chopped
- 1 cup ginger, chopped small
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons coriander
- 6 sweet potatoes, peeled and diced
- 3 quarts chicken stock
- 3 pounds peanut butter
- 5 tablespoons salt
- 3½ cups shelled, roasted peanuts (no salt)
- 3 teaspoons cayenne
Preheat oven 350F. Bake thighs on baking tray for 50 minutes. When chicken is cool, pull meat into pieces.
In a large soup pot, combine onion, garlic, ginger, extra-virgin olive oil and coriander. Cook over medium heat until onion is completely cooked through. Stir in sweet potatoes and cook for about five minutes. Stir constantly. Add stock, peanut butter, salt, peanuts and cayenne. Simmer for about 30 minutes, stirring stew occasionally. Add chicken and simmer another 10 minutes. Serve.
A favorite from the restaurant’s cookbook, “More Glass Onion Classics: Recipes from a Southern Restaurant.”