Homemade peanut butter: Chicken and peanut stew recipe

For some more authentic-tasting dishes, making your own peanut butter is an easy option.

CHICKEN skewers flavoured with peanut sauce are a popular option at street vendor stalls in many Asian countries, and no doubt many people have copied these simple snack foods on the family barbecue all over Australia.

You can buy commercial satay sauces and take the easy way out, or for something more authentic they are easy to make using peanut butter, whether homemade or store-bought.

HOW TO MAKE YOUR OWN:

RHUBARB CHUTNEY

APRICOT JAM

LEMON CHUTNEY

Making your own peanut butter is easy, and it stores in the fridge for a couple of weeks.

And there’s more to the chicken and peanut butter partnership than barbecue skewers.

I often add homemade peanut butter to Asian-style dishes, such as this chicken stew, which makes a nice change from the usual stir-fry approach to cooking.

CHICKEN & PEANUT STEW

FOR this delicious, sumptuous stew, you can make your own peanut butter or use a natural version.

Serves 8

2 cups shelled, skinned peanuts

½ cup peanut oil, divided

1kg boneless, skinless chicken thighs cut into 3cm pieces

Salt and freshly ground black pepper, to taste

Hearty: Chicken and peanut stew. Picture: Dannika Bonser

THE SAUCE

6 cloves garlic, finely chopped

1 large onion, finely chopped

2 tbsp tomato paste

1 green chilli, finely chopped

1 bay leaf

4 cups chicken or vegetable stock

4 small carrots, halved lengthwise

10 okra pods, halved lengthwise

2 medium sweet potatoes, peeled, halved, seeded, and cut into 2cm pieces

1 small head savoy cabbage, cut into 8 wedges, core left intact

¼ cup fresh lime juice

Steamed white rice, for serving

Heat the oven to 180C. Spread the peanuts on a rimmed baking tray and bake, stirring occasionally, until golden brown, about 10 minutes.

Let cool, and transfer the peanuts to a food processor or mortar and pestle and process until they form a smooth paste — or leave it a little chunky if you wish. Gradually add up to ¼ cup peanut oil, if necessary, to help achieve the level of smoothness you want. Transfer the peanut butter to a sealed plastic container, and store in the refrigerator for up to 2 weeks.

Heat ¼ cup of peanut oil in a large lidded stove-top casserole over medium-high heat. Season the chicken with salt and pepper, and add to the casserole. Cook, turning once, until browned all over, about 12 minutes. Transfer the chicken to a plate, and set aside.

Add the garlic and onion to the casserole and cook, stirring, until soft, about 6 minutes. Add the tomato paste and cook, stirring often, until lightly caramelised, about 2 minutes. Add 1/3 cup of the peanut butter, the chilli and bay leaf and cook, stirring, until lightly toasted, about 4 minutes. Add the stock and stir until smooth. Add the reserved chicken, carrots, okra, sweet potatoes and cabbage and bring to a boil. Reduce the heat to medium-low and cook, covered partially and stirring occasionally, until the chicken and vegetables are tender, about 25 minutes.

Using a slotted spoon, transfer the chicken and vegetables to a serving bowl or platter. Add the lime juice to the sauce and continue cooking, stirring often, until reduced by half and thickened.

To serve, season the sauce with salt and pepper, and pour over the chicken and vegetables. Accompany with steamed rice.

MAKE YOUR OWN PEANUT BUTTER

BLEND in food processor or blender 1 cup roasted, unsalted shelled peanuts, half a teaspoon of salt, and add just enough peanut oil to make it smooth. Use 2-3 tablespoons of oil for this amount of peanuts. You can use salted or unsalted peanuts. For a chunky result, add chopped peanuts after you make the smooth version.

STORING PEANUT BUTTER

HOMEMADE peanut butter should be refrigerated in tightly sealed containers and ideally used within two weeks. Turn the container upside-down occasionally to help redistribute the oils. Natural peanut butters should be refrigerated after opening and can be kept up to six months. Commercial varieties require no refrigeration and can be kept up to six months after opening. Unopened jars can be stored up to one year in a cool, dark location.

SIMPLE SATAY SAUCE

HEAT two tablespoons of peanut oil in a saucepan. Add half a teaspoon of minced garlic, 1 chopped onion and a generous pinch of chilli powder. Cook over medium heat until the onion is soft. Stir in half a cup of crunchy homemade peanut butter, a tablespoon of soy sauce, juice of a lemon and a tablespoon of brown sugar. Add ¾ cup coconut cream and cook until the mixture boils, stirring constantly. Season with salt to taste. Add more sugar if necessary. Serve with chicken skewers. Makes 1½ cups.