Rich, meaty, salty peanuts contrast with the sweet squash and the green, slightly bitter kale for a satisfying dish. From “Year-Round Slow Cooker” by Dina Cheney.
- 1/3 cup plus 1 tablespoon all-purpose flour
- 2 1/2 teaspoons coarse salt, divided, plus more for cooking the kale
- 1/2 teaspoon ground ginger
- 5 grinds black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 2/3 pounds bone-in, skinless chicken thighs (about 6 thighs)
- 1/4 cup peanut oil
- 5 cups finely chopped, peeled butternut squash (about 2)
- 2 cups finely chopped white onions (about 1 large)
- 1 3/4 cups finely chopped red bell peppers (about 1)
- 3/4 cup finely chopped peeled carrots (1 to 2 large)
- 8 whole cloves garlic
- 1 tablespoon minced jalapeno (without seeds or membranes)
- 1/4 cup tomato paste
- 3 tablespoons peanut butter (creamy or chunky)
- 2 tablespoons Dijon mustard
- 1 cup mild beer, such as Corona
- 1/2 cup low-sodium chicken stock
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 4 cups coarsely chopped kale leaves (about 1 large bunch)
- 1/2 cup unsalted peanuts, lightly toasted, chopped and mixed with 1/4 teaspoon coarse salt
In a large bowl, mix together the flour, 1 teaspoon of the salt, the ginger, black pepper and red pepper flakes. Add the chicken and dredge, shaking off and reserving any remaining flour. Heat half of the oil in a medium-size, heavy saucepan over medium-high heat. When hot, add half of the chicken and cook on both sides until light golden brown, about 7 minutes; transfer to the slow cooker. Repeat with the remaining chicken, about another 7 minutes.
While the pan is still hot, add the remaining oil, the squash, onions, peppers, carrots, garlic, jalapeno and the remaining 1 1/2 teaspoons salt. Saute, stirring, until the onions begin to soften, about 4 minutes. Stir in the reserved seasoned flour, tomato paste, peanut butter and mustard. Cook until the flour is no longer visible, about 2 minutes. Remove the pan form the heat, add the beer, then return the pan to the heat and raise the heat to high. Cook for 3 minutes, then add the stock, honey and vinegar. Cook for 3 minutes, and pour the mixture over the chicken. Cover and cook on low until the chicken is tender, about 4 hours. Meanwhile, bring a medium-size, heavy saucepan two-thirds full of heavily salted water to a boil over high heat. Once boiling, add the kale and cook until tender, about 6 minutes. Drain and rinse with cold water. Stir into the stew, and serve sprinkled with chopped peanuts. Serves 6.
Per serving: 536 calories; 26 g fat (5 g saturated fat; 44 percent calories from fat); 55 g carbohydrates; 50 mg cholesterol; 972 mg sodium; 24 g protein; 7 g fiber.