Dinner
Black Eyed Pea & Kale Stew
Ingredients:
- 2 bunches of kale
- 1 can of black eyed peas
- 1 can diced tomatoes
- 1 turkey leg
- 2.5 cups gluten free chicken broth
- 1/2 onion
- 1 bell pepper / 3 mini bell peppers
- 3 - 6 garlic cloves
- liquid smoke
- gluten free worcestershire sauce
- seasoning mix: turkey rub seasoning, Creole seasoning, smoked paprika, onion and garlic powder, thyme, parsley
Directions:
Clean turkey leg, pat dry and set aside. Finely chop up 3 cloves of garlic and place into a small bowl for the turkey spice mix. Add in turkey rub seasoning (contains cane sugar, salt, thyme, rosemary & additional herbs), Creole seasoning (contains salt), paprika, onion & garlic powder, thyme and parsley. Mix well. Chop up onions or scallions and place in the bottom of a baking dish with a couple of bay leaves (optional.) Place turkey leg on top of onions and bay leaves. Thoroughly coat skin and insides of turkey leg with seasoning. Drizzle turkey leg with liquid smoke, worcestershire sauce and extra virgin olive oil. Pour in 1/2 cup of chicken broth at the bottom of the dish. Cover and bake at 350 degrees for 1.5 hours (baste turkey the last 30 minutes.)
Remove stems and clean 2 bunches of greens with water and vinegar, rinsing at least 3 times. Roughly chop greens and set aside. Finely chop up 3 cloves of garlic, onion and bell pepper (this is the flavor base for your greens.) In a pot saute onion, bell pepper and garlic with left over seasoning mix (plus some red chili flakes) for 5 minutes on medium heat. Add in diced tomatoes, kale greens and chicken broth. Let cook on medium to low heat for about 45 minutes until greens soften. Once turkey is done, slice it up and add it to the stew with the juices along with a can of black eyed peas. Let cook another 10 minutes then serve.
See YouTube
Black Fungus & Shiitake Mushroom Stir Fry
Ingredients:
- 1 cup dried black fungus mushrooms (available at Asian grocery stores)
- 1 cup dried shiitake mushrooms
- 1 large chicken breast
- 1 pack of glass noodles
- sauce: gluten free soy sauce (tamari), gluten free oyster sauce, raw honey, 1 tsp. finely chopped garlic, 1 tsp. finely chopped ginger
Directions:
Rinse black fungus to remove any debris. Soak in warm water for 1 hour. Soak shiitake mushrooms in warm water for 2 minutes. Cut shiitake mushrooms into bite sized strips. Cut one chicken breast into small cubes. Marinate chicken in a sauce of tamari, oyster sauce, raw honey, ginger and garlic for at least 30 minutes. Boil glass noodles and drain. In a skillet cook chicken breast until cooked through. Add mushrooms and cook for another 15 minutes. Add in noodles, stir ingredients until mixed well. Cook on low heat for another 5 minutes and serve.
See YouTube
Chicken Fingers
Ingredients:
- 1 - 2 chicken breasts cut into strips
- dill pickle juice
- hot sauce
- dijon mustard
- gluten free baking flour
- seasoning: Italian seasoning, paprika, sea salt, onion and garlic powder
Directions:
Marinate chicken in wet batter of pickle juice, hot sauce and dijon mustard for 30 minutes. Toss in seasoned flour. Shallow pan fry in canola oil on medium high / low heat for 4 - 5 minutes per side.
Chicken Piccata
Ingredients:
- 1 - 2 chicken breasts cut in half
- 1 - 2 tbsp. capers
- 2 - 3 lemon wedges, slices
- 1/4 small onion, thinly sliced
- fresh parsley
- grated parmesan cheese
- gluten free baking flour
- dry white wine (optional)
- seasoning: onion and garlic powder, white pepper, sea salt
Directions:
Toss chicken in seasoned flour. Cook chicken in a skillet on medium heat with butter for 4 -5 minutes per side. Remove chicken from pan. Add more butter (and a drizzle of white wine) to the pan along with onions, capers and lemon wedges for 5 minutes. Add chicken back to the pan and top with parmesan, cooking for another 5 minutes. Top with parsley.
Chicken Shawarma
Ingredients:
- 1 - 2 chicken breasts, split in half
- 2 - 4 tbsp. Greek yogurt
- seasoning: 2 - 3 tsp. each paprika, cumin, black pepper, dried basil, onion and garlic powder, (garam masala - if you can find it); 1/2 tsp. cayenne pepper and sea salt; 1 tsp. fresh garlic and ginger
Directions:
Marinate chicken for at least 3 hours or overnight. Cook on a charcoal grill on low heat for 15 - 18 minutes or cook inside oven at 350 degrees for 30 - 35 minutes.
Featured in Ebook - Glutenfreeology Kitchen Adventures
Creole Shrimp Boil
Ingredients:
- 1 bag of jumbo shrimp
- 1/2 package of gluten free smoked beef sausage
- 1 bag or 1/2 bag baby potatoes
- 1 - 2 ears of corn
- 1/2 large onion
- garlic
- butter
- seasoning: Creole seasoning, paprika, parsley
Directions:
Clean and cut baby potatoes in half. Place in a large pot and season with Creole seasoning. Add onion, a few garlic cloves and about 1/2 a stick of butter, cover with water and boil for 20 - 25 minutes. Cut up corn and beef sausage. Add that to the pot and cook for another 10 minutes. Clean and devein your shrimp. Drop shrimp in boiling water and remove from heat. In a small bowl or sauce jar, melt butter with a few dashes of Creole seasoning, paprika, parsley and fresh minced garlic. Scoop out some of the shrimp bowl into a plate or bowl and coat / toss in seasoned melted butter.
See YouTube:
Corned Beef
Ingredients:
- corned beef brisket (usually sold with seasoning packet)
- 1/2 large onion
- 2 - 3 carrots
- fresh garlic
- 1 - 2 bay leaves
- black peppercorns
Directions:
Clean corned beef and set aside. Roughly chop onion and carrots. Cut garlic in half. Cut slits on non-fat side of corned beef and stuff with garlic pieces. Coat both sides with seasoning packet. Place in a large pot, fat side down and cover entirely with water. Add bay leaves, carrots, onion and black peppercorns.
Corned beef needs to cook for 50 minutes per pound. Bring corned beef to a boil. Once it comes to a boil, after 5 - 10 minutes, reduce heat to a medium low simmer. Continue to check throughout cooking process to make sure corned beef remains covered with water. (If pot is not large enough, you'll have to flip corned beef over once every hour.) Once it's done, fat side should have nearly cooked off/ melted into the pot and meat should be fork tender and juicy.
Falafel
Ingredients:
- 2 cups dried chickpeas (frozen or canned won't work)
- 1 small yellow onion
- 4 - 5 garlic cloves (or more)
- handful of fresh parsley, dill and cilantro (stems removed)
- 2 tbsp. tahini paste
- baking powder (2 tbsps. and 1 tsp.)
- extra virgin olive oil
- neutral oil for deep frying (canola, sunflower, vegetable)
- seasoning: cumin, paprika, dash of cayenne pepper, coriander (cheapest at international grocer), onion and garlic powder, sea salt, black pepper
Directions:
Pour 2 cups of dried chickpeas into a large mixing bowl. Remove any discolored chickpeas. Cover with water and let soak overnight. (If you do this at 7pm by 11pm you should drain the water and cover with fresh water.) I soaked my chickpeas for 20 hours without baking soda in the water. Chop up onion, garlic and remove stems from herbs. Place half of the chickpeas in a blender with some of the onions and herbs. Slowly pour in olive oil but not too much - you're not making salad dressing. Too much olive oil the batter will be too wet, to little it will be difficult to blend ingredients. Once everything is thoroughly blended, pour batter into a mixing bowl. Add baking soda until the batter is not too sticky. Form falafel into balls and deep fry in neutral oil starting on high and reducing to medium to prevent falafel from burning. It should take 4 - 6 minutes to turn golden brown. Serve with sides of your choice: olives, beets, pickled cucumbers, harissa sauce, hummus, lettuce and or rice.
Fried Catfish
Ingredients:
- 3 - 4 catfish fillets
- cornmeal
- 2 eggs
- Lea & Perrins gluten free worcestershire sauce
- hot sauce (optional)
- seasoning: Creole seasoning (contains salt), paprika, black pepper, onion and garlic powder
Directions:
In a large bowl whisk 2 eggs with hot sauce, worcestershire sauce and a few dashes of the seasoning mix. In a large plate or plastic bag, add cornmeal and a few dashes (about 3 shakes) of the seasoning mix. Add your cleaned catfish fillets to the wet batter and let sit for 10 minutes while you prep the oil.
In a skillet, add enough oil to shallow pan fry fish fillets. Turn heat on high / medium high heat. Grease is ready to fry if bubbles form around a toothpick or if you rinse 2 fingers under water and flick over pan and it bubbles. Coat wet catfish in cornmeal batter and shake off excess. Place battered fish in oil and let cook for about 3 - 4 minutes per side for thin fillets. May need to reduce heat to medium / medium low so you don't burn catfish. Serve with hot sauce or tartar sauce.
Harissa Honey Chicken Wings
Ingredients:
- 6 - 8 chicken wings
- Mina's spicy harissa sauce
- raw honey
- seasoning: smoked paprika, red chili flakes, onion and garlic powder
Directions:
Place cleaned chicken wings in a large bowl. Coat thoroughly with seasoning mix, spicy harissa sauce and raw honey. Marinate chicken in the refrigerator for at least 1 hour. Bake in the oven at 375 degrees for a total of 45 - 50 minutes, flipping wings over 25 minutes into cooking process to get charred color on both sides.
Harissa Honey Fried Shrimp
Ingredients:
- 1 bag of large or jumbo raw shrimp
- 1 cup gluten free 1:1 all purpose flour
- 1 egg
- gluten free worcestershire sauce
- less than1/4 cup spicy harissa sauce
- 2 tbsp. raw honey
- oil for frying
- fresh parsley (optional)
- seasoning: paprika, Italian seasoning, salt and pepper, onion and garlic powder
Directions:
Defrost, devein and clean your shrimp. In a mixing bowl, add 1 egg and whisk. Add in shrimp and coat with worcestershire sauce. Make sure shrimp is thoroughly coated so the flour sticks. In a plastic bag, add flour and seasoning. Shake bag until seasoning is thoroughly mixed with flour. Add in your shrimp and shake until shrimp is thoroughly coated. Heat neutral oil (canola, sunflower, vegetable) in a skillet on medium high heat. Stick a toothpick in the oil to see if it's ready - if bubbles form around toothpick oil is ready. Or... stick your fingers under the faucet and flick into the oil, if it bubbles, oil is ready. Add in shrimp without crowding the pan. Shrimp should take 1 - 2 minutes per side. Remove shrimp from oil and place in a clean bowl. In a saucer, add in spicy harissa sauce and raw honey. Microwave sauce for 30 seconds. Carefully toss fried shrimp in sauce, top with parsley and enjoy.
Holiday Chicken
Ingredients:
- 1 whole chicken or 2 - 3 cornish hens
- 1 stick of salted butter
- 1/4 cup of extra virgin olive oil
- 1 box gluten free stuffing mix (follow box instructions)
- 2 cups of gluten free chicken broth or water
- seasoning: ***at least 1 tbsp of each except salt** turkey / chicken rub (usually contains sage, thyme, sugar, s&p), dried rosemary, paprika, onion and garlic powder, s&p
Directions:
Once your chicken or cornish hens are unthawed, clean chicken with a solution of water and vinegar, being sure to remove tiny feathers and clean inside of bird (removing giblets). Pat dry and set aside. Cut up veggies of your choice to roast at bottom of baking dish - I used potatoes, onion and garlic but carrots, celery, sweet potatoes would also work. Blend spice mix and set aside. Microwave 1 stick of butter for 30 seconds or use room temperature butter. Add most of spice mix to butter, leaving some for veggies you chopped earlier.
In a baking dish add chopped veggies and two cups of chicken broth. Place chicken on top of vegetables. Pour or rub butter herb mix inside chicken cavity. Add stuffing mix. Thoroughly coat entire chicken - layer between meat and skin and top side of skin until chicken is orangish red. Tie chicken legs together using butcher's string (optional). Preheat oven to 350 degrees and bake uncovered for 25 minutes per pound (3.4lb. chicken baked for 1 hour + 28 minutes). ***Most packages of whole chickens / cornish hens have instructions written on the packaging.*** Baste chicken every 30 minutes. Broil on low for 4 minutes after cooking to get char marks - careful not to burn, watch during the entire broiling process. Serve with veggies and enjoy!
Hoppin' John
Ingredients:
- 1 cup of dried black eyed peas (soaked overnight)
- 1 cup of white long grain rice
- 2 cups of water
- 6 cups of gluten free chicken broth
- 1 onion
- 1 bell pepper
- 3 - 4 garlic cloves
- 1 bay leaf (optional)
- 2 cups / 1 frozen bag of okra
- 3 cans diced tomatoes
- 1 package of gluten free smoked beef, turkey or vegan sausage
- Creole Seasoning Mix: onion and garlic powder, paprika, red chili flakes, thyme, black pepper, sea salt
Directions:
Soak black eyed peas overnight and cook in 6 cups of chicken broth, vegetable broth or plain salted water. Boil black eyed peas for 10 minutes on high, then reduce heat to medium high and let cook, covered for 1 hour and 20 minutes. Add 1 cup of rinsed rice, 2 cups of rice, salt and a drizzle of oil (olive oil, coconut oil) or butter to a pot. Bring rice to a boil for 5 minutes, reduce heat to medium and let cook for another 15 - 20 minutes.
Finely chop onion, bell pepper and garlic. If using fresh okra and tomatoes, chop those up as well. Once black eyed peas soften, add veggies to the pot. Chop up sausage of your choice and add that to the pot. Hoppin' John should have a soup like consistency so add more water or broth as needed. Cook for another 10 - 15 minutes. Stir cooked rice into the pot or serve rice separately. Enjoy!
Huli Huli Chicken /Shrimp
Ingredients:
- 1 bag of jumbo shrimp or 6 - 8 chicken wings
- pineapple juice
- gluten free soy sauce (tamari)
- vinegar
- ketchup
- mustard
- brown sugar
- sriracha (I used gluten free gochujang)
- garlic
- ginger
- black pepper
Directions:
Clean chicken wings with water and vinegar, cut into flats/ drums. (Devein shrimp but keep shell on if grilling - helps not to overcook shrimp.) Make 2 cups worth of huli huli sauce - enough to marinate wings for at least 1 hour or shrimp (for about 15 minutes) and enough for a dipping sauce afterwards.
Charcoal grill: Place shrimp marinated in huli huli sauce on a vented foil tray and cook on a charcoal grill over indirect heat until shrimp turns from translucent to pink, about 3 - 5 minutes. Wings will take about 50 - 60 minutes to cook on a charcoal grill, baste wings every 15 - 20 minutes so the meat doesn't dry out.
Oven: Bake chicken wings for about 45 - 50 minutes in a preheated 350 degree oven, flipping wings over half way through cooking process to get even color on both sides. Turn on broiler on high for 2 - 3 minutes to get char marks.
Kale Caesar Salad
Ingredients:
- kale
- finely sliced onions
- 1 can of sardines
- 1 hard boiled egg
- caesar dressing: 3 tbsp. Duke's mayo, 1 tsp. dijon mustard, 1/2 tsp. gluten free worcestershire sauce, 1 tsp. canned anchovies (finely chopped) or anchovy paste, 1 - 2 finely chopped garlic cloves, fresh parsley, 3 tbsp. grated parmesan cheese, 2 tsp. white vinegar, 1/4 cup extra virgin olive oil, s&p, Italian seasoning
Directions:
Remove stems from kale. Add to a large bowl and add 3 - 4 cap fulls of white vinegar. Cover with water and let soak for 5 minutes. Rinse 3 times and dry kale in a salad spinner or with paper towels. Cut kale into bite sized pieces and set aside. Finely slice less than 1/4 cup of an onion, set aside. Boil one egg for 13 minutes. In a saucer or measuring cup add garlic, parsley, mayo, mustard, worcestershire sauce, anchovies, grated parmesan cheese, extra virgin olive oil, a few dashes of salt and pepper, Italian seasoning, and white vinegar. Stir until thoroughly combined. Add cleaned kale and finely chopped onions to a plate or serving bowl, toss with a few tablespoons worth of caesar dressing. Top with sardines and a hard boiled egg seasoned with salt & pepper. Enjoy!
Lasagna
Ingredients:
- 1/3 box Barilla gluten free lasagna sheets
- 1 lb. ground beef
- 1 container 28 ounces whole milk ricotta cheese
- 2 eggs
- marinara sauce
- 1/2 onion
- 3 - 4 garlic cloves
- mozzarella cheese
- parmesan cheese (do not buy grated cheese)
- 1 can diced tomatoes or 2 - 3 fresh tomatoes
- seasoning: paprika, red chili flakes, onion and garlic powder, Italian seasoning, fresh parsley (optional)
Directions:
Cook ground beef, drain off oil and set aside. In the same pot cook finely chopped onion and garlic until translucent. Add back in ground beef, 1 jar marinara sauce and 1 can of diced tomatoes or fresh chopped tomatoes. Add seasoning and let cook on low to medium heat for about 20 - 25 minutes. In a mixing bowl blend ricotta cheese with 2 eggs, add in about 2 tsp. of fresh grated parsley and Italian seasoning. Set aside. Grate parmesan and mozzarella cheese. Boil no bake noodles until al dente but not all the way cooked through. In a casserole dish layer beef sauce at the bottom, top with lasagna sheets, then layer with ricotta cheese mix, then add mix of parmesan and mozzarella cheese. Layer with meat sauce and repeat. Top layer should only be meat sauce topped with cheese. Bake at 350 degrees for about 50 minutes - 1 hour. Broil the top for 2 - 3 minutes until lightly browned on top. Enjoy!
Pasta Puttanesca
Ingredients:
- 1/2 box gluten free fettuccine or spaghetti noodles
- 1/2 cup parmesan cheese, grated
- 1 can diced tomatoes, pureed or mashed in skillet
- 1 cup of fresh tomatoes
- 2 - 3 garlic cloves
- 1 tbsp. capers
- olives (as much as you like)
- 1 tsp. anchovies
- 1/2 medium onion
- 1/2 bell pepper
- fresh parsley (optional)
- seasoning: paprika, red chili flakes, onion and garlic powder, basil
Directions:
Grate parmesan cheese and set aside. Finely chop onion and bell pepper. Cut olives in halves. In a large pan or skillet, cook onions, bell pepper and garlic with seasoning in extra virgin olive oil until softened. Boil noodles in salted water with a drizzle of oil. Drain and set aside. Once onions soften add canned and fresh tomatoes to skillet and smash with the back of a spoon or spatula to make a sauce. Add more seasoning mix and anchovies. Toss noodles in sauce. Add olives and capers and let cook for a few more minutes. Add parmesan cheese and fresh parsley. Enjoy!
Featured in Ebook - Glutenfreeology Kitchen Adventures
Peri Peri Chicken
Peri Peri Ingredients:
- 4 - 5 chicken thighs
- 1 red bell pepper
- 1 red onion
- 4 - 5 garlic cloves
- lemon zest
- lemon juice
- bay leaves
- apple cider vinegar
- bird's eye chilis (could not find, used Peruvian spicy panca pepper paste instead)
- extra virgin olive oil
- peri peri seasoning: oregano, paprika, red chili flakes, onion powder, garlic powder, black pepper and sea salt (make enough seasoning mix for chicken rub & peri peri sauce)
Directions:
Clean and brine chicken in a water bath of white vinegar, black peppercorns, sea salt and sliced citrus (limes, lemons or oranges). Place in fridge and brine overnight or for at least a few hours to tenderize the meat. Rinse chicken and pat dry. Coat chicken with olive oil and peri peri seasoning. Place in fridge and marinate for one hour.
Slice up bell pepper, onion and garlic. Place on a baking sheet, drizzle with olive oil and a few dashes of peri peri seasoning. Roast at 400 degrees for 17 - 20 minutes. Let cool down before adding to a blender along with crumbled bay leaves, lemon zest, lemon juice, apple cider vinegar, pepper sauce - bird's eye chilis or whatever hot sauce you have on hand and olive oil. Refrigerate until chicken is ready.
For The Oven: Place chicken in an oven safe dish. Cover with foil and bake at 350 degrees for one hour. Remove foil and broil on high for 3 - 4 minutes to char the top.
For The Grill: Once you get the fire started and coals have started to turn ash grey, place chicken on oil coated grill rack, aluminum foil wrapped grill or metal grill rack over indirect heat. Baste chicken with a mix of peri peri seasoning, lemon juice, apple cider vinegar and water every 15 - 20 minutes. Use grill thermometer to check chicken's internal temperature after 30 minutes on the grill. Chicken breasts and thighs should take about an hour to cook. Once chicken reaches 165 degrees it's fully cooked. Place chicken directly over heat for 3 - 4 minutes to sear both sides. Serve with peri peri sauce and enjoy!
Shrimp Arrabbiata
Ingredients:
- 1 box of gluten free fettuccine noodles or egg noodles
- 1 bag of medium or jumbo raw shrimp, peeled and deveined
- 1/2 jar gluten free marinara pasta sauce
- 1/2 onion or 1 - 2 shallots, finely chopped
- 1 bell pepper
- garlic
- parmesan cheese (optional)
- fresh parsley (optional)
- butter (optional)
- seasoning: Italian seasoning, dried rosemary, smoked paprika, red chili flakes, onion and garlic powder
Directions:
Finely chop your vegetables and saute in a skillet with extra virgin olive oil until softened. Grate your parmesan cheese and set aside. Boil your noodles in salted water and a drizzle of EVOO. Drain noodles and set aside, saving about 1/4 cup of noodle water to add to pasta. Clean and devein your shrimp. Add shrimp to skillet with butter once veggies soften with seasoning mix. Add pasta sauce, more seasoning and noodles. Top with cheese and fresh parsley.
Shrimp Noodle Salad
Ingredients:
- 1 bag of medium raw frozen shrimp
- vermicelli rice noodles
- 1/2 bell pepper
- scallions
- sauce: finely chopped cilantro, minced garlic, sesame oil, rice vinegar, juice of 1/2 lime, red chili flakes, fish sauce (optional)
Directions:
Defrost, devein and clean your shrimp. Boil in salted water with half a lime and chili flakes. Remove shrimp from heat once they turn pink. Drain water and set aside. Boil vermicelli noodles, rinse with cool water and set aside. Slice up bell pepper, scallions, garlic and cilantro. Assemble your sauce. Toss ingredients in a mixing bowl and toss with sauce. Serve chilled. Makes about 4 -5 servings.
Shrimp Parsley Pesto Pasta
Ingredients:
- 1 bag of jumbo shrimp
- 1/2 box gluten free spaghetti noodles
- 1 cup of fresh parsley (or basil - traditional)
- 1/4 cup of pine nuts
- 1/4 cup parmesan cheese (grated)
- extra virgin olive oil
- 2 - 3 garlic cloves
Directions:
Defrost, devein and clean shrimp, set aside. Remove stems from parsley. Grate your parmesan cheese, about 1/4 cup. In a blender, add parsley, grated parmesan, chopped garlic, pine nuts and extra virgin olive oil (I did not measure olive oil, just poured enough to make a creamy paste.) Boil noodles following instructions on the box. Drain noodles and set aside. Cook shrimp in olive oil seasoned with sea salt, onion and garlic powder. Add noodles and pesto sauce to the pan with shrimp. Toss on low heat until well blended. Enjoy!
Shrimp Taco Bowl
Ingredients:
- 1/2 bag of medium sized frozen shrimp
- 1 cup of rice
- corn tortillas
- 1 can of black beans
- guacamole - 1 avocado, 1 small tomato, finely sliced onions, 2 - 3 garlic cloves, cilantro, juice of 1/2 lime and a few dashes of Tajin or salt
- seasoning: paprika, onion and garlic powder, cumin, bay leaf, oregano, fresh garlic, Peruvian pepper paste
Directions:
Unthaw, devein and clean your shrimp. Set aside. In a small pot, boil 2 cups of water and add 1 cup of rinsed rice with salt and a drizzle of olive oil. Cook for 20 minutes (short grain / sticky rice) to 25 minutes (long grain / basmati rice). Rinse one can of black beans and add to a pot with a drizzle of olive oil, about 1/4 cup finely chopped onions, 2 - 3 garlic cloves, 1 bay leaf, cumin, paprika, oregano, onion and garlic powder. Cook on the stove on medium heat for about 10 minutes. Make your guacamole. Season shrimp with with paprika, onion and garlic powder, oregano and 2 tsp. spicy Peruvian pepper paste. Cook on the stove in a skillet or in the oven at 400 degrees for 10 minutes. Cut corn tortillas into shells and shallow pan fry into chips. Assemble shrimp rice taco bowl and enjoy.
See YouTube
West African Peanut Stew
Ingredients:
- 4 - 6 pieces of chicken, bone in, skin on / 1 - 2 sirloin steaks, thinly sliced
- 1/2 cup creamy peanut butter
- 1 red bell pepper
- 1 can of diced tomatoes, or 2 cups of fresh tomatoes
- 1/2 red onion
- fresh ginger (at least 1 tsp.)
- 4 - 5 garlic cloves
- seasoning: cayenne pepper, paprika, sea salt, onion and garlic powder
Directions:
Clean your chicken with water and vinegar, keeping skin on. Coat chicken with seasoning mix, including underneath the skin. (For sirloin steak, coat beef with seasoning and cook in a pan with 1 cup of water, covered for about 45 minutes to 1 hour on medium low heat until meat is tender.) Add chicken to a lightly oiled skillet and brown chicken about 4 - 5 minutes per side. In a blender, puree the vegetables and add it to the chicken with peanut butter. Continue to cook for another 35 minutes covered. Serve with rice.