Super Kania
This hearty Senegalese dish features tender chicken and vegetables simmered in a rich, flavorful peanut butter and tomato sauce. It's a comforting and satisfying meal, perfect for a family dinner. Serve it with a side of rice for a complete experience.
En original opskrift af Forkin
- Tid i alt
- 1 t. 25 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 896 kcal
Allergenoplysninger: kan indeholde mælk, nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 600 gchicken thigh, boneless, skinless, cut into 2-inch pieces
- 2 spsk.peanut oil
- 1 stk.yellow onion, chopped
- 3 fedgarlic, minced
- 1 spsk.ginger, grated
- 3 spsk.tomato paste
- 400 gcanned crushed tomato
- 4 kopchicken broth
- 0,5 kopcreamy peanut butter
- 1 stk.scotch bonnet pepper, whole, pierced(valgfrit)
- 2 stk.sweet potato, peeled and cut into 1-inch chunks
- 2 stk.carrot, peeled and sliced
- 1 stk.bell pepper, any color, cored and chopped
- 150 gcabbage, roughly chopped
- 1 tsk.salt
- 0,5 tsk.black pepper
- 2 kopcooked rice, for serving
Udstyr
large pot · dutch oven · cutting board · knife · whisk
Fremgangsmåde
Trin for trin
- 1
Season the chicken pieces generously with salt and black pepper.
Ca. 2 min.
- 2
Heat the peanut oil in a large pot or Dutch oven over medium-high heat.
Ca. 1 min.
- 3
Add the chicken and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Ca. 7 min.
Kokkens note: Do not cook through, just brown the exterior for flavor.
- 4
Reduce the heat to medium and add the yellow onion to the pot. Cook until softened, about 5 minutes.
Ca. 5 min.
- 5
Stir in the garlic and ginger, and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
- 6
Add the tomato paste and cook, stirring constantly, for 2-3 minutes to deepen its flavor.
Ca. 3 min.
- 7
Pour in the canned crushed tomato and chicken broth, scraping up any browned bits from the bottom of the pot.
Ca. 2 min.
- 8
Whisk in the creamy peanut butter until fully incorporated and smooth.
Ca. 2 min.
- 9
Return the seared chicken to the pot. If using, add the whole scotch bonnet pepper.
Ca. 1 min.
Kokkens note: The whole pepper will add flavor without too much heat. Pierce it if you want more spice.
- 10
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
Ca. 20 min.
- 11
Add the sweet potato and carrot to the pot. Continue to simmer, covered, for another 15 minutes.
Ca. 15 min.
Kokkens note: Add harder vegetables first so they have more time to cook.
- 12
Stir in the bell pepper and cabbage. Cook for 10-15 more minutes, until all vegetables are tender and the chicken is cooked through.
Ca. 15 min.
Kokkens note: The cabbage should be slightly tender but still have a bit of bite.
- 13
Carefully remove the scotch bonnet pepper, if used. Taste and adjust seasoning with salt and pepper as needed.
Ca. 1 min.
- 14
Serve Super Kania hot, spooned over cooked rice.
Pr. portion
Næringsindhold
- Kalorier
- 895,5kcal
- Protein
- 57,1g
- Kulhydrat
- 76,6g
- Fedt
- 41,5g
- Kostfibre
- 10,6g
- Sukker
- 19,5g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover Super Kania in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.