Braised Chicken and Vegetables in Peanut Sauce


  • 1 ½ cups unsalted roasted peanuts (1/2 lb) or 1 c organic creamy peanut butter
  • 3 c filtered water
  • Organic chicken, cut into pieces
  • 2 T organic coconut butter
  • 1 med onion, chopped
  • 1 red pepper, chopped
  • 3 garlic cloves, finely chopped
  • 1 (14-16-oz) can diced tomatoes including juice
  • 1 to 1/1/2 t cayenne
  • 2 t salt
  • 1 ½ lb yams, peeled and cut into 1-inch pieces
  • 4 med turnips, peeled if desired, halved horizontally, and cut into ¾-inch wedges
  • 1 bunch cooking greens


  1. Preheat oven to 325`.If using peanuts, blend in a food processor until they form a butter, 2 to 3 min.Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 ½ c water.Pat chicken dry and season with salt.Heat coconut butter in an ovenproof 4-5 qt pot (with lid for later use) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, with crowding, about 6 min.Transfer chicken to a bowl as browned.Pour off all but about 2 T fat from pot, then add onion and bell pepper, and sauté, stirring occasionally, until onion begins to brown, about 4 min.Add garlic and sauté, stirring, 1 minute.
  2. Stir in peanut butter mixture, remaining 1/ ½ c water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer.Cover pot with lid, and then braise chicken in middle of oven until tender, 45 min to 1 hour.Transfer chicken with tongs to a large serving dish and keep warm, covered.Stir potatoes and turnips, into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 min.Transfer cooked vegetables with a slotted spoon to serving dish.Simmer sauce, uncovered, add washed and chopped cooking greens and cook until limp, about 5 minutes.Season as desired and then spoon over chicken.
Braised Chicken and Vegetables in Peanut Sauce
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Braised Chicken and Vegetables in Peanut Sauce
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